Jumping fish

Garden peas with smoked mussels and orange

  • 4 persons
  • cooking time: 20
  • difficulty

Ingredients

  • 2 tsp butter
  • 2 shallots, finely chopped
  • 2/3 cup chicken stock
  • 14-ounce frozen garden peas, extra fine
  • 3 tbsp coconut milk
  • 3 tbsp coconut milk
  • salt
  • white pepper from the mill
  • mint leaves, finely chopped
  • 2 cans of smoked mussels (without sauce), drained
  • 1 large orange, cut into slices
  • mint leaves for the garnish

How to prepare

This delicious recipe with smoked mussels, orange and coconut milk. Easy to prepare!

 

Preparation

  • 1 Melt the butter in a deep pan with a thick base and gently fry the shallots over low heat. Do not let them turn brown.
  • 2 Add the stock to the shallot and leave to infuse for 5 minutes over low heat.
  • 3 Add the peas and cook on low heat for 2 minutes.
  • 4 Put a hand blender in the pan and puree into a smooth soup. Pass the soup through a sieve and allow to cool.
  • 5 Season the soup to taste with the coconut milk, a little lemon juice, salt, pepper and mint. Leave to cool in the fridge.
  • 6 Divide the snert over 4 bowls. Garnish with the smoked mussels, pieces of orange and mint leaves.