Tomato soup with mussels

4 servings

30 minutes

Recipe from chef Carlo Grecu for the restaurant "Vermuteria".

Energy value per serving

• Calories: 262.6
• Proteins: 10g
• Fats: 14g
• Carbohydrates: 23.6g

Ingredients

• Chopped tomatoes in their own juice: 250 g
• Vegetable broth: 50 ml
• Garlic oil: 5 ml
• Shallots: 30 g
• Onion: 40 g
• Vegetable oil: 30 ml
• Mussels: 250 g
• Dry white wine: 10 ml
• Garlic: 2 clove
• Watercress: 6 g
• Salt: to taste
• Ground black pepper: to taste
• Focaccia: 1 pc

Cooking steps

1. Slice the shallots into rings and fry in vegetable oil until golden brown.

   Required ingredients:

   • Shallots: 30 g
   • Vegetable oil: 30 ml

2. Put chopped tomatoes in their own juice into a blender, add fried onions, garlic oil, and vegetable broth. Blend everything into a homogeneous mass, season with salt and pepper.

   Required ingredients:

   • Chopped tomatoes in their own juice: 250 g
   • Shallots: 30 g
   • Garlic oil: 5 ml
   • Vegetable broth: 50 ml
   • Salt:  to taste
   • Ground black pepper:  to taste

3. Finely chop the garlic and onion. In a separate pot, heat vegetable oil and sauté the onion and garlic until soft.

   Required ingredients:

   • Onion: 40 g
   • Garlic: 2 cloves
   • Vegetable oil: 30 ml

4. Pour white wine into the pot, add the mussels, cover the pot with a lid, and leave for 6-7 minutes. All mussels should open; discard any that do not.

   Required ingredients:

   • Dry white wine: 10 ml
   • Mussels: 250 g

5. Pour the soup into bowls, top with mussels, and garnish with watercress.

   Required ingredients:

   • Mussels: 250 g
   • Watercress: 6 g

6. Serve with warm focaccia.

   Required ingredients:

   • Focaccia: 1 piece