#games
Ingredients: Mussels, Onions, Leeks, Celery (optional), Carrots, Tomatoes, Tomato paste, Passata, water for broth, Bouillon cube (fish or vegetable), Dry white wine, Italian herbs (spice), Salt, pepper, Olive oil, Parsley
Cooking method:
Finely chop the onion and fry a little in a couple of tablespoons of olive oil.
Cut the leeks and carrots into half rings. Cut the celery into pieces. Add the vegetables to the skillet and sauté well until the onions are tender.
Add a tablespoon of tomato paste to the pan, mix well and fry for another minute.
Make a cross-shaped notch on the tomatoes, pour boiling water and leave for 20-30 seconds.
Peel the tomatoes, cut into slices and send to the pan. Saute the tomato until soft.
Pour in the wine and let the alcohol evaporate.
Add tomato sauce, spices and broth. Boil and soup until all vegetables are ready.
Sort the mussels and rinse well, add them to the soup. Stir several times during cooking. When all the shells open, the soup is ready!
Divide the soup among bowls and sprinkle with chopped parsley.