Mussel Soup

Soups | Mediterranean cuisine

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

Mussel Soup

Ingredients

Mussels - 3 lbs
Dry White Wine - 3 fl oz
Thyme - 1 piece
Bay leaf - 1 piece
Olive Oil - 3 tablespoons
Onion - 5.3 oz
Garlic - 1 clove
Potato protein - 3 tablespoons
Milk - 17 fl oz
Whole egg - 2 pieces
Parsley - 3 stems
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Open the mussels slightly with a knife blade and remove any seaweed and other debris. Then rinse them under cold water. Discard any mussels with damaged shells and those that do not close when touched. Place the mussels in a pot, pour in the wine, and add thyme, bay leaf, and a pinch of salt. Cover with a lid and cook over high heat, shaking the pot occasionally, for 6 minutes, until all the shells have opened. Remove the mussels with a slotted spoon and discard any that remain closed.

Step 2

Pour the broth from the mussels through a fine sieve into a clean container and set aside. Remove the mussels from their shells, place them on a plate, and cover to keep them from drying out.

Step 3

Heat the olive oil in a pot, add finely chopped onion and the crushed garlic clove. Sauté over low heat, stirring, for 5 minutes until they become soft. Add 1.5 liters of water and the mussel broth, and simmer for 10 minutes.

Step 4

Mix the starch with six tablespoons of water and pour it into the soup. Cook for another 5 minutes, then add the hot milk. Season with salt and pepper to taste.

Step 5

In a soup bowl, place the egg yolks and slowly pour in the soup, ensuring the yolks do not curdle. Add the mussels—if they are very large, cut them in half. Sprinkle the soup with finely chopped parsley. Serve immediately.