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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s