Potato Soup with Mussels

Ingredients

• 800 ml vegetable broth
• Salt
• 500 g mussels
• 250 g Cherry Tomatoes
• 1 Zucchini
• 60 ml dry white wine
• 20 ml Pernod
• 2 tbsp freshly chopped parsley
• pepper (ground)

Instructions

1. 1.

   Bring the broth to a boil with a pinch of salt. Peel, wash and thinly slice the potatoes. Add them to the broth, cover, and simmer for about 10 minutes.

2. 2.

   Wash and clean the mussels. Wash and halve or quarter the tomatoes. Wash, trim and slice the zucchini. Add the tomatoes, zucchini, and mussels to the soup, season with wine and Pernod, and cook together for another ~5 minutes until everything is tender.

3. 3.

   Finally add parsley to the soup, season with salt and pepper, and serve hot.

4. 4.

   Serve with toasted bread if desired.