Mussel and potato soup
Instructions
Brush very well the mussels, depriving them of the byssus (beard), then let them open over high heat, warm 2 tablespoons oil with 1 whole clove garlic, lightly crushed.
Just open, Peel and keep them aside; also preserved their cooking water filtered and stretched with vegetable broth, how much will you need to obtain 1 liter of liquid.
In a saucepan, sauté 1 clove of garlic in 2 tablespoons oil, add the onion cut into rings, let it wilt briefly then add potatoes, peeled, diced, chopped thyme and FRY everything, before you pour the liter of liquid.
Season with ground pepper, no salt, the tomatoes split in half and simmer the soup until the potatoes are almost cooked; at this point add the shelled mussels and finish cooking; complete with 1 tablespoon of raw oil, another ground pepper and serve the soup hot.
Ingredients and dosing for 4 persons
- 1200 g of mussels
- 400 g of potatoes
- 2 cloves of garlic
- 1 scallion
- 1 sprig of thyme
- 6 cherry tomatoes
- Vegetable broth
- 5 tablespoons of olive oil extra virgin
- Salt
- Pepper