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Preparation time : 1 hour
Cooking time : 1
hour
Difficulty : Middle
Price : Middle
Ingredients :
For 4 people,
750 g pumpkin
1 kg mussels
20 cl cream
20 g butter
salt and pepper
A few stigma saffron
A little bit of parsley
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- Clean the mussels. Boil a liter water in a
cooking-pot, put the mussels under the lid for 4 minutes, mixing
once or twice until the mussels open. Remove from the fire, drain
the mussels and keep the stock.
- Peel the pumpkin and dice the flesh in small
pieces (around 3 cm). Melt 20 gr. butter in the pot, add the pumpkin
and let cook for 7-8 minutes over a strong fire, mixing and smashing
the pulp.
- Filter the stock and add it to the pumpkin
pulp. Simmer for 40 minutes, and then add the cream with saffron,
and cook for 5-6 minutes more. Mix until the soup is creamy and
smooth.
- Put the mussels in soup teller, and pour the
cream over. Decorate with the parsley.
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| You like Moroccan food ? Why wouldn't you discover it
during one of our cooking
week-end ? You would learn with professional cooks, you would
discover spices in the souks, and learn to adapt traditionnal cooking
to european and modern conditions. |
