Mussels in Tomato Soup

Ingredients

• • 500 g mussels, shells on
• • 2 cloves of garlic, minced
• • 1 fresh tomato, crushed
• • Parsley, finely chopped
• • Bay leaves
• • Olive oil
• • Salt
• • Toast points (serve on the side)

Preparation

Cover the bottom of a pot with water. Heat but do not boil. Add mussels and cook until they open. Remove them as they open. Rinse and set aside.
Place a skillet over the flame with a little oil. Add garlic and cook until it begins to brown. Add onion and cook until it becomes translucent.
Add the crushed tomato, mussel broth and bay leaves. Mix until combined. Cook over medium-low heat for 25 minutes, stirring occasionally.
For a more refined soup with a slightly thicker texture, blend the contents without the mussels, strain and then add mussels.
Garnish with chopped parsley. Serve the mussel and tomato soup immediately with toast points.

Tags:mussel tomato