Mussels and Potatoes Soup is a delicious Italian first course made 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's a tasty and substantial dish, ideal for enjoying during colder days.
Thoroughly scrub the mussels, removing the possible byssus (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 reserve their cooking water filtered and extended with as much vegetable broth as necessary to obtain 1 liter of liquid
In a saucepan, sauté 1 clove of garlic in 2 tablespoons of oil, then add the sliced spring onion, let it wilt briefly, then add the peeled potatoes cut into cubes, the thyme and roast everything before pouring the liter of prepared liquid
Season with a grind of pepper and very little salt.
Frying Pan
Saucepan
Colander
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
Italy
| 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 |
