Venetian Mussel Soup
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg mussel (s), (mussels), fresh
- 2 onions)
- 4 clove (s) garlic
- 2 tablespoon olive oil
- 1 liter vegetable stock
- 200 ml white wine
- 2 carrot (s)
- 1 leek stick (s)
- 500 g tomato (s)
- 0.5 ½ bunch parsley, smooth
- 2 tablespoon vermouth
- Salt and pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- Wash the mussels thoroughly and throw away any opened mussels.
- Finely dice onions and garlic and fry in hot oil. Deglaze with stock and wine and bring to the boil. Add the mussels, bring to the boil again and let the mussels simmer in a closed pot for 10 minutes.
- Cut the carrots into thin slices and the leek into thin rings. Cut the tomatoes into cubes and chop the leaves of the parsley a little. Remove the mussels from the broth and set some aside. Remove the remaining mussels from the shell and put them back into the stock. Add the carrots and leek and cook the soup for another 5 minutes. Then put the tomatoes in the pot and let them steep for 2 minutes. Season the soup with salt, pepper and wormwood.
- Place the mussels in the bowl on the plates, scoop the hot soup over them and serve sprinkled with the parsley.
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