Mussels soup with garlic and herbs
4 servings
60 minutes
Mussel soup with garlic and herbs is a true embodiment of Mediterranean cuisine, carefully preserving the traditions of Spanish fishermen. Its rich seafood aroma combines with the delicate spiciness of garlic and the freshness of herbs, creating a harmonious flavor ensemble. White bread soaked in broth adds softness to the soup, while a raw egg added to the bowl creates a silky texture. This dish warms the soul, evoking memories of sea breezes and cozy coastal taverns. It is perfect for dinner on a cool evening when one wants to immerse in the atmosphere of Spanish gastronomy. Preparing this soup is not just a culinary process but a ritual that allows one to enjoy the flavors of the sea combined with the tenderness of aromatic herbs and spices.
1
Rinse the mussels, cover with water, and cook until the shells open.
- Mussels: 1 kg
2
Remove the mussels and strain the broth.
3
Dilute the broth with a glass of water and bring to a boil.
- Mussels: 1 kg
4
Chop and sauté onion and garlic in olive oil.
- Onion: 1 head
- Garlic: 2 cloves
- Olive oil: 2 tablespoons
5
Drop the mussels into the broth, add garlic onion and pieces of crustless bread. Season with salt and pepper.
- Mussels: 1 kg
- Onion: 1 head
- White bread: 200 g
- Salt: to taste
- Ground black pepper: to taste
6
Cook until done.
7
Chop the greens and add them to the soup.
- Green: 1 bunch
8
Pour the soup into bowls and crack a raw egg into each.
- Chicken egg: 4 pieces