African Clam Soup
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 40 mins |
| Total Time | 50 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg shell (s) (Venus-)
- 1 lemon (s), the juice it
- 1 chilli pepper (s), variety depending on the heat requirement
- salt
- water
For the spice mix:
- 1 onion (s) or 2 small shallots
- 2 cloves garlic)
- 1 stock cube
- 3 chilli pepper (s), dried
- 4 peppercorns, more to taste
Print Recipe
Pin Recipe Instructions
- Soak the mussels so that they release all of the sand.
- Roughly chop the onions or shallots and grind them together with the garlic, the stock cube, the peppercorns and the dried chillies in a mortar or blender.
- Heat an unfilled large saucepan and add the mussels. They open after approx. 2 - 3 minutes. Then add enough water to cover the mussels. Add the spice mixture and close with the lid.
- After 1/2 hour simmer, carefully mix in the lemon juice, the salt and the whole scratched, fresh chilli pepper. Remove the pan from the heat and let it steep for another 5 minutes, then serve.
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