Mussels soup
6 servings
50 minutes
Mussel soup is a refined dish of Mediterranean cuisine, rich in sea flavors and delicate spice aromas. The recipe's origins trace back to coastal traditions where fresh seafood was a staple. White wine adds a subtle acidity, while thyme and bay leaf deepen the flavor. The soup is velvety due to starch and egg, with milk providing softness. It is perfect for a light lunch or dinner in a cozy atmosphere. Served with finely chopped parsley for freshness, this soup not only satisfies hunger but also mentally transports you to the sunny shores of the Mediterranean Sea.
1
Open the mussels with a knife blade and remove algae and other debris. Then rinse them under cold water. Remove all mussels with damaged shells and those that do not close when touched. Place the mussels in a pot, pour in 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 shells open. Remove the mussels with a slotted spoon and discard any that remain closed.
- Mussels: 1.5 kg
- Dry white wine: 100 ml
- Thyme: 1 piece
- Bay leaf: 1 piece
- Salt: to taste
2
Strain the mussel broth 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 prevent drying out.
- Mussels: 1.5 kg
3
Heat olive oil in a pot, add finely chopped onion and crushed garlic clove. Sauté on low heat, stirring, for 5 minutes until soft. Add 1.5 liters of water and mussel broth, and simmer for 10 minutes.
- Olive oil: 3 tablespoons
- Onion: 150 g
- Garlic: 1 clove
- Mussels: 1.5 kg
4
Mix starch with six tablespoons of water and pour it into the soup. Cook for another 5 minutes, then add hot milk. Season with salt and pepper to taste.
- Potato starch: 3 tablespoons
- Milk: 500 ml
- Salt: to taste
- Ground black pepper: to taste
5
Place the egg yolks in a soup bowl and slowly pour in the soup to prevent the yolks from curdling. Add the mussels—if they are very large, cut them in half. Sprinkle the soup with finely chopped parsley. Serve immediately.
- Egg yolk: 2 pieces
- Mussels: 1.5 kg
- Parsley: 3 stems