Mussel Cream Soup with chorizo

PREPARATION

1. Heat the Velouté of mussels chorizo in a saucepan.
2. Whip your liquid cream into whipped cream with a whisk or electric mixer, salt, pepper and keep cool.
3. Preheat your oven to 160°C.
4. To make your Chorizo Chips, slice your chorizo into thin slices then place them on a baking sheet covered with baking paper and bake 6 to 7 min.
5. When your chorizo slices are well toasted, remove them from the oven and place them on paper towels.
6. In a saucepan, heat a little olive oil and pour in your mussels. Cover and cook 4 to 5 min. Add the lemon juice, stir and remove from the heat.
7. Peel your mussels.
8. In your glasses, pour the soup 2/3, add some mussels, cover with chantilly and garnish with your chorizo chips.

Serve hot, enjoy as an aperitif or as a starter.