Zucchini and mussel cream

To escape the heat we can opt for cold and light creams like today's. Is zucchini and mussels cream It also has some carrot and a little potato.

You'll see, he has a intense and summery flavor thanks to those pickled mussels.

What will take us the most time will be chop the vegetables. Once all the ingredients are cooked, add the mussels and we will shred everything. As simple as that.

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Zucchini and mussel cream

A cream full of flavor for this summer

Author Ascen Jimenez

Kitchen: Modern

Recipe type: Creams

Rations: 6

Preparation time:  10 m

Cooking time:  30 m

Total time:  40 m

Ingredients

• 4 carrots (about 180 grams)
• 1500 g of zucchini
• 150 g of potato
• 800g milk
• Sal Island
• Nutmeg
• 1 can of pickled mussels
• Egg yolk to decorate

Preparation

1. We wash the vegetables well, especially the courgettes because we are going to use them with the skin.
2. Peel the carrot and chop it. Peel the potato and chop it. We chop the zucchini. We put all this vegetables in a saucepan.
3. Add the milk and put the saucepan on the heat.
4. We will cook until all the ingredients are well cooked, over low heat.
5. Add salt and pepper.
6. Add the mussels and blend with a food processor or a simple blender.
7. We serve hot, warm or cold. I have decorated it with grated egg yolk but you can substitute croutons.

Notes

Do not hesitate to add a little of the liquid from the mussels to the cream. It will have a more intense flavor.

Nutritional information per serving

Calories: 200

3.5.3226

More information - Quick pasta with pickled mussels