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Fragrant tomato soup with saffron and mussels
This dish may seem complicated, but this is not true, this is a quick and simple recipe. Time will take quite a bit and you will be able to enjoy a fragrant soup with white wine and aromatic spices!
Tomato soup with saffron and mussels
3-4 servings
For the mussels
For tomato soup
Wash and scrape the mussels with cold water.
For the mussels, heat the olive oil in a large saucepan, add the onion and garlic, fry on medium heat for several minutes ( until Golden brown).
Add the wine, Bay leaf, saffron, salt and pepper, stir and bring to a boil.
Lower the heat, carefully add the mussels, shake the pan or stir and close the lid.
Simmer for 5 minutes before opening the shells), shake the pan once or twice during cooking. Remove mussels with a slotted spoon, remove the ones that didn't open. Measure 400 ml of the broth from the mussels, with onions and Bay leaves, set aside. Clean the mussels from the shells, leave about 6-8 pieces to decorate the soup (optional). Put the mussels aside.
Heat the olive oil in a saucepan, add the tomatoes and garlic, cook for about 4 minutes on medium heat (closing the lid). From time to time stir.
Add the mussel broth and Bay leaf, onions, sugar, salt and pepper.
Cook for about 7 minutes (without a lid) until the tomatoes are soft and the soup thick.
Season to taste and, if necessary, whisk the soup in a blender. Add to soup mussels, pour on plates, sprinkle with fresh parsley and pepper, garnish with mussels in the shells.
Cook with love!
recipe and photo eatinmykitchen.meikepeters.com translation
Source: /users/1077
Tomato soup with saffron and mussels
3-4 servings
For the mussels
- mussels in shells 1 kg
- olive oil
- medium size onions, finely chopped
- garlic, thinly sliced, 2 large cloves
- white wine 200 ml, plus 2 tablespoons
- Bay leaf, 2 PCs
- saffron 1/8 teaspoon
- sea salt 1/2 teaspoon
- pepper
For tomato soup
- olive oil
- tomatoes, finely chopped, 1 kg
- garlic, thinly sliced, 1 large clove
- the broth that remains from cooking the mussels 400ml
- a pinch of sugar
- sea salt
- pepper
- fresh parsley, roughly chopped, 4 teaspoons with a slide
Wash and scrape the mussels with cold water.
For the mussels, heat the olive oil in a large saucepan, add the onion and garlic, fry on medium heat for several minutes ( until Golden brown).
Add the wine, Bay leaf, saffron, salt and pepper, stir and bring to a boil.
Lower the heat, carefully add the mussels, shake the pan or stir and close the lid.
Simmer for 5 minutes before opening the shells), shake the pan once or twice during cooking. Remove mussels with a slotted spoon, remove the ones that didn't open. Measure 400 ml of the broth from the mussels, with onions and Bay leaves, set aside. Clean the mussels from the shells, leave about 6-8 pieces to decorate the soup (optional). Put the mussels aside.
Heat the olive oil in a saucepan, add the tomatoes and garlic, cook for about 4 minutes on medium heat (closing the lid). From time to time stir.
Add the mussel broth and Bay leaf, onions, sugar, salt and pepper.
Cook for about 7 minutes (without a lid) until the tomatoes are soft and the soup thick.
Season to taste and, if necessary, whisk the soup in a blender. Add to soup mussels, pour on plates, sprinkle with fresh parsley and pepper, garnish with mussels in the shells.
Cook with love!
recipe and photo eatinmykitchen.meikepeters.com translation
Source: /users/1077