Mussels soup

1 TB butter

1 TB olive oil

750 ml chicken stock

1 bag of 1 kilo mussels (already cooked and packed with their own juices)

1 medium onion diced

3 crushed garlic gloves

1 sliced carrot chopped

1 celery stem chopped

2 TB chopped parsley

Heat oil and butter, fry the onion and garlic until translucent, add carrot and celery, fry 5 more min, add chicken stock, get mixture to a boil and reduce for 5 min, add the mussels and juices, boil everything for 5 more min.

Serve in plates, sprinkle with chopped parsley.


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