La Belle-Iloise Creamy Shellfish Soup 400g
- One 400g tin of La Belle-Iloise creamy shellfish soup (velouté de coquillages), built on mussels, cockles and prawns
- Shake the tin, tip it into a pan and heat gently until steaming (don't let it boil). The microwave works too
- One tin is a starter for two, or lunch for one with plenty of bread
Velouté de coquillages is a Breton shellfish soup, made in Quiberon by La Belle-Iloise, who have been canning seafood on that peninsula since 1932. Mussel juice does the heavy lifting, with cockles, prawns, a little conger eel, white wine and carrot. The creaminess comes from coconut milk rather than cream.
Beyond the bowl, it makes a very good base for a seafood risotto: use it in place of the last few ladles of stock. Or stir a handful of cooked mussels or raw prawns into the pan for the final couple of minutes and call it dinner. We've been trading for 25 years, and a tin like this in the cupboard has rescued more than one of our own Tuesdays.
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Product Details
- One 400g tin of La Belle-Iloise creamy shellfish soup (velouté de coquillages), built on mussels, cockles and prawns
- Shake the tin, tip it into a pan and heat gently until steaming (don't let it boil). The microwave works too
- One tin is a starter for two,...
- One 400g tin of La Belle-Iloise creamy shellfish soup (velouté de coquillages), built on mussels, cockles and prawns
- Shake the tin, tip it into a pan and heat gently until steaming (don't let it boil). The microwave works too
- One tin is a starter for two, or lunch for one with plenty of bread
Velouté de coquillages is a Breton shellfish soup, made in Quiberon by La Belle-Iloise, who have been canning seafood on that peninsula since 1932. Mussel juice does the heavy lifting, with cockles, prawns, a little conger eel, white wine and carrot. The creaminess comes from coconut milk rather than cream.
Beyond the bowl, it makes a very good base for a seafood risotto: use it in place of the last few ladles of stock. Or stir a handful of cooked mussels or raw prawns into the pan for the final couple of minutes and call it dinner. We've been trading for 25 years, and a tin like this in the cupboard has rescued more than one of our own Tuesdays.
- Cooked
- France
