Mussel and Potato Soup is a delicious Italian first course, prepared with fresh mussels, creamy potatoes, and an aromatic broth. This soup is rich in sea flavors and offers a perfect mix of delicate mussel aromas and the soft texture of potatoes. It is a tasty and hearty dish, ideal to enjoy during colder days.
Brush the mussels very well, removing any beard, then open them over high heat in 2 tablespoons of hot oil flavored with 1 whole clove of garlic, slightly crushed.
Once opened, shell them and set them aside; also keep their cooking water, filtered and extended with enough vegetable broth to obtain 1 liter of liquid.
In a saucepan, sauté 1 clove of garlic in 2 tablespoons of oil, then add the spring onion cut into rings, let it wilt briefly, then add the peeled potatoes cut into cubes, the thyme, and brown everything before pouring in the prepared liter of liquid.
Season with a grind of pepper and very little salt.
Pan
Saucepan
Strainer
Wooden Spoon
Store in the refrigerator in an airtight container for up to 2 days.
This soup is perfect for cold days and is a typical dish of Italian cuisine.
Italia
| Energy (kcal) | 89.92 |
| Carbohydrates (g) | 5.81 |
| of which Sugars (g) | 1.17 |
| Fat (g) | 4.29 |
| of which Saturates (g) | 0.73 |
| Protein (g) | 7.09 |
| Fiber (g) | 0.53 |
| Sale (g) | 0.15 |
