Mussels soup with rosemary and garlic
4 servings
20 minutes
Mussel soup with rosemary and garlic is an exquisite dish of European cuisine that combines marine freshness with aromatic herbs. Mussels, known for their rich sea flavor, gain new depth from garlic and rosemary, creating a refined composition. White dry wine adds a light acidity to the soup, enhancing the seafood's taste. Butter softens the flavor while adding a creamy texture, and chicken broth makes it rich and warming. This soup is often served in seaside restaurants, especially in France and Italy where mussel dishes are traditional. It pairs excellently with fresh baguette or crusty bread. Simple to prepare yet incredibly elegant, this soup will adorn any dinner table by bringing a touch of sea breeze to the dining atmosphere.
1
Finely chop the garlic. In a deep skillet, melt the butter and, as soon as it boils, add the chopped garlic and rosemary sprigs.
- Garlic: 4 cloves
- Butter: 30 g
- Rosemary: 4 stems
2
Wait for the strong garlic smell and then add the mussels to the pan. Stir with the garlic and sauté for about a minute.
- Mussels in the shell: 500 g
3
Pour white wine over the mussels, then add broth after a minute. Cook the mussels in the broth for about five minutes.
- Dry white wine: 100 ml
- Chicken broth: 500 ml
4
Salt the soup if needed (but usually the natural saltiness of the mussels is enough), add pepper, remove from heat and immediately pour into plates.
- Salt: to taste
- Ground black pepper: to taste
