crema di porri roberta castrichella

Cream of potatoes with mussels and crunchy leek




400g potatoes, 1 leek, 500g fresh mussels, Mustard oil, flour, classic oil, salt and pepper, a sprig of rosemary, a clove of garlic, a piece of fresh chilli, a white onion, one stick of celery.

Cut the green part of the leek, wash it and use the outer leaves to make a vegetable stock using the white onion and celery. Set aside the tender inner leaves. Slice the white part of the leek very finely and let it brown in a pan with extra virgin olive oil with a sprig of rosemary. When the leek has browned add the peeled potatoes cut into small cubes and remove the rosemary. Cook and then pour in a ladle of stock. Simmer the potatoes over low heat for about 60 minutes, adding some stock occasionally. Halfway through cooking, add salt and pepper. Clean the mussels. In a pan heat a little extra virgin olive oil with a clove of garlic and a few pieces of chilli pepper, add the mussels, close with a lid and cook until they open. Let them cool and remove the shells. Filter the cooking liquid and set aside for other preparations. Cut the inner leek leaves into thin strips, coat in flour and fry in hot extra virgin olive. Drain and dry on kitchen paper. When the potatoes are soft enough blend them until creamy (add stock as necessary). Serve by putting the cream of potatoes in the bottom of the bowl, then the mussels, the crispy leeks and lastly a little freshly ground black pepper and mustard oil. .

Recipe by Roberta Castrichella