Tomato soup with mussels
4 servings
30 minutes
Recipe from chef Carlo Grecu for the restaurant "Vermuteria".
Calories262.6kcal
Proteins10grams
Fats14grams
Carbohydrates23.6grams
Vegetable broth
50
ml
Garlic butter
5
ml
Shallot
30
g
Onion
40
g
Vegetable oil
30
ml
Mussels
250
g
Dry white wine
10
ml
Garlic
2
clove
Garden cress
6
g
Salt
to taste
Ground black pepper
to taste
Focaccia
1
pc
1
Slice the shallots into rings and fry in vegetable oil until golden brown.
- Shallot: 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.
- Chopped tomatoes in their own juice: 250 g
- Shallot: 30 g
- Garlic butter: 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.
- 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.
- Dry white wine: 10 ml
- Mussels: 250 g
5
Pour the soup into bowls, top with mussels, and garnish with watercress.
- Mussels: 250 g
- Garden cress: 6 g
6
Serve with warm focaccia.
- Focaccia: 1 piece
