Beef Broth with Mussels

Ingredients

• 1 l beef broth (from the jar)
• 1 Carrot
• 1 celery stalk
• 1 leek stalk
• 0.5 tomato
• 1 tbsp chopped parsley
• 500 g lean beef
• 3 egg whites
• 2 tbsp port wine
• 6 mussels
• 0.5 knollensellerie
• 0.25 cucumber salad
• Salt
• Pepper

Instructions

1. 1.

   Heat the broth. Wash and finely chop the vegetables. Mix parsley with the vegetables, meat, salt, and pepper. Beat the egg whites very stiffly, fold in. Stir the warmed broth into the mixture and reheat while stirring. Bring slowly to a boil; when foam forms, stop stirring.

2. 2.

   Carefully drill a hole in the foam cap with a spoon handle, let the consommé simmer for 30 minutes. Gently skim off the cap, strain the clarified soup through a sieve, stir in port wine.

3. 3.

   Slice mussels into three pieces each, place three slices on the bottom of the soup cup, pour hot soup over them. Peel celery, cut into fine strips. Core cucumber, slice finely and add both to the soup.