Summary

Ingredients

• 1.2 kg mussel (s) (lousy), easiest already cleaned
• 1 large onion (s)
• 1 bunch soup vegetables, or vegetables according to taste and availability
• 1.2 liters water, depending on the desired consistency the finished meal
• salt and pepper
• some butter
• 2 teaspoons, heaped vegetable broth, grained
• 600 g tomato (s)
• 6 cloves garlic
• 1 bunch parsley or basil
• 2 tablespoon olive oil
• 1 cup white wine, e.g. Riesling, dry

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Instructions

1. Roughly chop 1 large onion and soup vegetables; melt some butter in a large saucepan over medium heat and sauté for 2 minutes
2. Add 2 teaspoons vegetable broth powder, salt, pepper, and 1.2 liters water; bring to a boil
3. Reduce heat and simmer for 40 minutes; strain broth and set aside
4. While broth simmers, chop 600 g tomatoes, mince 6 garlic cloves, and finely chop 1 bunch parsley or basil
5. Rinse 1.2 kg mussels in cold water and remove beards
6. Heat 2 tablespoons olive oil in a large saucepan over medium-high heat and fry garlic for 1 minute until fragrant
7. Deglaze with about 1 cup vegetable broth; add 1 cup white wine and tomato pieces; simmer for 5 minutes
8. Add mussels, cook for 8 minutes stirring occasionally; discard any unopened mussels
9. Ladle into preheated soup bowls and sprinkle with chopped herbs