Mussel soup
Mussel soup has many qualities and being tasty is just one. It is a soup alright, though not a simple one. You can’t spoon away, you needs your fingers. What you actually eat is just fraction of what is on the plate. So never serve the soup without shells.
Mussel soup is an easy, straightforward recipe. Adding new ingredients leads to new recipes, never to improvement of the same dish.
- Prep Time 20 Minutes
- Cook Time 20 Minutes
- Total Time 40 Minutes
- Serves 4 People
- Calories 200 kcal
Ingredients
- 2 kilos of mussels
- 500 grams of peeled plum tomatoes
- 2 cloves of garlic
- 4 slices of bread
- Parsley
- Black pepper
- Olive oil
Instructions
- Clean your mussels carefully
- Heat oil in a large pot and add the garlic
- Add the peeled tomato and parsley
- Let it simmer for about 10 minutes
- Then add the mussels and close the pot with a lid
- Let is bubble away for another 10 minutes
- Toast your bread
- Pepper the soup and serve hot
Notes
Mussel soup is an honest recipe. Very few variations are possible without disrupting the equilibrium. Adding some white wine for example jeopardizes the outcome. Is it bad? Surely not. It just is no longer mussel soup.A far better solution is the serve chilled white wine along the soup. And as for an aperitif, try it with a negroni cocktail.Some sound advice. Instead of preparing for four, cook for eight or more. Store the rest rather than serve. But as it goes with a mussel, one calls for another. The remaining mussels are wonderful for other nice recipes
