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Mussel cream

Mussel cream



  • 200 gr. of Conservas BayMar mussels
  • ½ onion
  • 1 carrot
  • 1 potato
  • 1 leek
  • 1 teaspoon salt
  • 4 tablespoons of extra virgin olive oil


  1. We peel and dice the onion into small pieces.
  2. Next, we wash the leek and chop it into thin pieces.
  3. We pour the oil in a saucepan and, when it is hot, we add the onion and leek with a pinch of salt.
  4. We let it cook over medium heat for 5 minutes.
  5. We put in the carrot and potato, both peeled and chopped into small pieces.
  6. Add the can covering liquid and water necessary to cover all the food in the pot.
  7. Let it cook over medium heat for 20 minutes, or until the potato and carrot are tender.
  8. 5 minutes before the potato and the carrot are ready, add the mussels and salt.
  9. Finally, we mash it all until we have a homogeneous cream.

Everything would be ready to serve this hot mussel cream!


  • Serves: 4 people
  • Type of recipe: starter
  • Difficulty: medium
  • Total time of preparation: 30 minutes