Summary

Ingredients

• 4 kg mussel (s) (mussels)
• 4 carrot (s)
• 1 leek stick (s)
• 2 tubes / n tomato paste
• 6 cloves garlic
• 0.5 ½ lemon (n)
• 3 liters water, hot
• salt
• pepper
• chili

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Instructions

1. Peel the carrots and clean the leek. Cut both into small pieces (approx. 0.5 mm).
2. Peel the garlic and press it through the press, then fry in hot olive oil. Add the tomato paste and fry briefly. Deglaze with the hot water. Cut the lemon into 2 pieces and add the soup. Stir well and season with the spices to taste. When the carrots are firm to the bite, add the cleaned mussels to the soup and cook for 10 minutes with the pot closed, stirring occasionally.
3. Tip: Fill the pot no more than 3/4 full, as the mussel shells are still opening.
4. We have fresh lemon, salad and bread as well as a dip made of sour cream and mayonnaise, spicy seasoned with salt, pepper and lots of garlic.
5. The broth of the mussels can be spooned as a soup.