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Clear Mussel Soup

Clear Mussel Soup
335
calories
Calories
45 min.
Preparation
advanced
Difficulty

Ingredients

for 4 servings
1 kilogram fresh Mussels
2 tablespoons Olive oil
2 Shallots
1 Garlic clove
1 sprig Thyme
dry White wine
1 liter Fish stock
1 bunch Soup vegetables (carrot, leek, parsnip)
20 grams Butter
Salt
4 centiliters dry Sherry
freshly ground pepper
1 tablespoon Parsley
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Preparation steps

1

Brush the mussels, rinse and discard the open shells.

Peel the shallots and garlic, and finely chop. Heat olive oil in a medium saucepan and suate the shallots and garlic. Add the thyme and mussels. Pour in the white wine and fish stock, and bring to a boil. Once the mussels open (about 3-4 minutes), lift out the mussels with a skimmer from the broth. Discard the closed shells.

2

Rinse the soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion), trim or peel, and chop finely.

Heat butter in a pan and fry the soup vegetables. Pour in the mussel broth, bring to a boil and simmer on low heat for about 20 minutes. Stir in the sherry and season with salt and pepper. Strain the soup, bring to a boil again and heat the shellfish briefly in it. Rinse the parsley, shake dry, pluck the leaves and chop coarsely. Stir the parsley into the soup and serve.