Italian Mussel soup

Ingredients for Italian Mussel soup

Instructions for Italian Mussel soup

To prepare the Italian Mussel soup recipe, please follow these instructions:

The mussels cleaned and be seen after. They steamed in white wine with added 3-4 minutes perberkorn, onions and garlic into coarse pieces and the coarse stalks from the parsley. The mussels are taken up and be seen after-those who have not opened up discarded. The nicest is taken from and freed from the one must-the rest is taken out of both shells. The soup is strained and place back in the pan together with the piskefløden. Canned tomatoes onto by in a sieve and Add. Some gruel is in 5 minutes and season with salt, pepper and a few drops of syrup (or a little sugar) after which the mussels, halved tomatoes and chopped parsley is added. Serve in soup bowls with good bread. MUMS

Tips:
A good white wine to the soup could be a Gallery.