Here are some steps for the recipe 🙂
Once the vegetables are wilt, add a little amount of plain flour and mix well.
Slow cook the mushrooms and leeks with butter and anchovy aiming for infusing their flavours into the oils and soup. Meanwhile clean the mussels (this is the most important point!)
Mussel’s Family!!!
Then steam with white wine and some stalks of parsley 🙂
Make sure, don’t over-cook the mussels otherwise the flesh would be tasteless and dry.
