Cooking time: 45 minutes | 4 people


  • 1 kg of mussels
  • 1 glass of white vermouth
  • 2 onions
  • 1 clove garlic
  • 2 carrots
  • 300 ml of fumet (fish broth)
  • 1dl of milk
  • Olive oil
  • Pepper
  • Salt


  1. Put the mussels to cook in a casserole; cover them and let them open over high heat. Stir them a couple of times during cooking. Drain them with a strainer and reserve a few tablespoons of the cooking liquid. Remove the shells and reserve them.
  2. Sauté the chopped onion in a heavy-bottomed saucepan over very low heat for 12 minutes. Add the minced garlic and the chopped carrots. Cook it for 2 more minutes, pour in the vermouth, increase the intensity of the heat and let it evaporate for a few moments.
  3. Next, cover them with the fish broth, add a few tablespoons of the cooking juice from the mussels, season with salt and pepper and cook everything together for 20 minutes. After this time, add the milk and mussels; you must reserve some to decorate. Rectify salt and grind everything with the blender until you get the cream.
  4. Finally, heat the cream again for a few minutes and serve it hot decorated with the reserved mussels.

If you want a thinner cream, pass it through a strainer and thicken it, if necessary, with a teaspoon of cornstarch.

*Recipe from the book 'La Hora del Vermut: 150 recetas para saborear' by Toni Monné, of which Bodegas Yzaguirre is a sponsor.

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