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Potato soup with mussels
(0 votes)
Difficulty:
easy
Preparation:
15 min.
Preparation
ready in 35 mins
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Ingredients
for
4
- Ingredients
- 800 milliliters Vegetable broth
- salt
- 500 grams mussels
- 250 grams Cherry tomatoes
- 1 Zucchini
- 60 milliliters dry white wine
- 2 centiliters Pernod
- 2 Tbsps freshly chopped parsley
- freshly ground peppers
Preparation steps
1.
In a pot, bring broth and a little salt to a boil. Peel, rinse and cut potatoes into thin slices. Add potatoes to broth, cover and simmer about 10 minutes.
2.
Rinse and debeard mussels. Rinse and halve or quarter tomatoes. Rinse, trim and slice zucchini. Add mussels, tomatoes, zucchini, wine and Pernod to soup. Cook until mussels are open, about 5 minutes.
3.
Finally, stir in parsley season with salt and pepper.
4.
Serve with toasted bread, if desired.
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