Spicy Mussel Soup
A delicate soup with plenty of vegetables and a sharp paprika note: The fine broth has low fat and calorie content; protein and iodine from the mussels.
Ingredients
- 1250 g Venus mussels
- 200 ml white wine or fish stock (glass)
- 100 g Onions (2 onions)
- 2 cloves garlic
- 1 bulb fennel
- 200 g carrots (2 carrots)
- 3 stalks celery
- 125 g small leek stalk (1 small leek stalk)
- 300 g waxy potatoes
- 3 tbsp olive oil
- 1 tbsp paprika powder (hot pink)
- 750 ml Mediterranean vegetable broth
- 0.5 lemon
- Salt
- Pepper
Instructions
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1.
Wash the mussels thoroughly, discard any that are already open and do not close.
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2.
Bring white wine or stock to a boil in a pot. Add mussels and cover; cook for 4-5 minutes until all have opened.
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3.
Transfer mussels to a colander, reserving the cooking liquid. Let mussels cool slightly.
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4.
Separate the meat from the shells of the opened mussels; discard any remaining closed shells.
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5.
Peel onions and slice into thin strips. Peel garlic and finely chop.
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6.
Wash fennel, carrots, celery, leek, and potatoes. Dice fennel, carrots, and potatoes finely. Separate celery sticks, halve the leek, and cut both into thin slices.
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7.
Heat olive oil in a pot. Sauté onions and garlic over medium heat for 4-5 minutes until translucent. Add all vegetables and sauté for another 5 minutes. Sprinkle with paprika powder.
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8.
Add mussel stock and vegetable broth; bring to a boil. Simmer on medium heat for 20 minutes. Squeeze lemon juice. Finally, warm the mussel meat in the soup. Season with lemon juice, salt, and pepper before serving.
