Corn soup with mussels.

1 ecodose of water and white wine

250gr mussels

1-2 bay leaves

300gr potatoes

1 35gr thin slice of smoked pancetta

1 fresh corn cob

2 ecodoses of fish stock (ready)

2 tablespoons extra virgin olive oil

a few parsley leaves

salt

1

Fill one ecodose with half white wine, then add water

to the top.

2

Place the clean mussels in the basket for steaming and put in the

cooker with the ecodose of water and wine and the bay leaf. Close the lid

and cook for 1 minute after the hiss.

3

Turn off the heat, let the valve vent and remove the lid. Extract the basket

and discard any unopened mussels, reserving the

cooking juice. Quickly rinse the cooker and dry it. Cut the potatoes into small

cubes (half cm each side), the pancetta into thin slices and remove

the corn kernels with a knife. Heat the oil in the open cooker on medium heat, toss

the pancetta and potatoes for 3-4 minutes, mixing frequently. Add

the corn kernels and fish stock, close the lid and cook for 5 minutes

after the hiss.

4

In the meantime, sieve the cooking juices from the mussels through a very fine

colander and keep it. Detach the molluscs from the shells, reserving a few whole ones

for decoration later. Chop the clean parsley finely with a knife.

After 5 minutes of cooking, let the valve vent and open the lid.

Pour the corn soup in the bowls with the mussels and some of their filtered

cooking juices, add salt to taste. Add

the chopped parsley and 1 mussel in its shell per portion, then serve.