Mussel Soup Recipe
Ingredients
| Mussels | 1 1/2 Liter | |
| Butter | 25 Gram | |
| Garlic | 1 Clove (5gm) | |
| Celery stick | 1 , chopped | |
| Onion | 75 Gram, chopped | |
| Ripe tomatoes | 225 Gram, skinned | |
| 1 1/4 dl. dry white wine | ||
| 1 1/4 dl. water | ||
| Ground black pepper | 1 To taste | |
| Fresh chopped parsley | ||
Directions
Scrub and scrape the mussels in several changes of cold water, discarding any that fail to shut tightly.
Melt the butter in a wide pan and over low heat fry the garlic, celery and onion for 5 minutes or until soft and golden.
Add the tomatoes and wine; allow to boil for 3 to 4 minutes then add the water.
After another 2 minutes put in the mussels.
Cover, and cook over quick heat, shaking the pan from time to time, until the mussels open, about 5 minutes.
Throw away any mussels which fail to open.
Discard the shells as they open, and serve immediately with cooking liquor strained over.
Season with a little ground black pepper and chopped parsley.
Serve with crusty French bread and creamy butter.
Melt the butter in a wide pan and over low heat fry the garlic, celery and onion for 5 minutes or until soft and golden.
Add the tomatoes and wine; allow to boil for 3 to 4 minutes then add the water.
After another 2 minutes put in the mussels.
Cover, and cook over quick heat, shaking the pan from time to time, until the mussels open, about 5 minutes.
Throw away any mussels which fail to open.
Discard the shells as they open, and serve immediately with cooking liquor strained over.
Season with a little ground black pepper and chopped parsley.
Serve with crusty French bread and creamy butter.
Chef
