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Venus con cernia e gamberi su zuppetta di cozze alla francese

Recipe

Venus with stone bass and prawns on French-style mussel soup

Difficulty

Medium level


Course

Appetizer


Recommended serving

1 Venus unit per person

Ingredients

  • BluRhapsody Venus
  • Stone bass
  • Prawns
  • Mussels
  • Cream
  • Flour
  • Shallot
  • Dry white wine
  • Curry
  • Butter
  • Parsley
  • Garlic
  • EVO oil
  • Salt and pepper

Preparation

Step 1

After cleaning your mussels, let them open in a pan over high heat with wine. Unshell
your mussels, set them aside and filter cooking water. Cut the shallot into thin slices and let it sweat in butter. Add a tablespoon of sifted flour, taking care not to form lumps. Add the mussel filtered water in which you have previously dissolved a teaspoon of curry powder, let it thicken and add your cream and season with salt and pepper when cooked. Prepare your stone bass in a frying pan with a clove of garlic and extra virgin olive oil and blanch the prawns.

Step 2

Cook your pasta in boiling salted water for 12 minutes and drain cooking water from the shapes (place them upside down on a clean tea towel).

Step 3

Serve as an appetizer by placing your mussel soup in a small bowl, put Venus at the centre and stuff with chopped fish, sprinkling it with parsley.

In this recipe

 

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