A recipe for Mussel Soup from the Catalonian region of Spain.
Ingredients
- 2 lbs fresh mussels
- 2 tbsps olive oil
- 1 spanish onion peeled and finely diced
- 1 plump garlic clove peeled and finely chopped
- 2 large ripe tomatoes
- 4 fl oz anis or pernod
- sea salt and black pepper
- 1 pinch cayenne pepper
- juice of half a lemon
- 2 tbsps chopped flat leaf parsley
- 4 slices stale bread
Servings:
Instructions
- Clean the mussels, discarding any that are broken or do not shut tightly when tapped.
- Heat the oil in a large casserole and fry the onion gently. When it has softened add the garlic together with the tomatoes and their juice. Cook until reduced to a sauce, then add 5 fl oz water.
- Add the mussels to the pan in 2-3 batches and cook each batch, covered, for 3-4 minutes until opened. Use a slotted spoon to remove to a plate and discard the top shells.
- When all the mussels are cooked return to the pan and sprinkle with the anis or pernod.
- Add about 2/3 pint water and return briefly to a simmer. Season with salt, pepper, cayenne, lemon juice and parsley.
- Break a slice of bread up into each of four soup bowls then ladle in the soup and serve.
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