Buon appetito!
Mussel soup
Italy with tomato
made by Harry Belmans
Credits: Photos by Heikki Verdurme
Ingredients
4 persons
- 2 jars of ELVEA Pomo e Legumi
- 1 can ELVEA Pomodorini cherry tomatoes
- June 1st
- 2 cloves garlic
- 1 chili pepper
- 4 tablespoons olive oil
- 2 stalks celery
- handful of sage
- 2 dl white wine
- 6 dl vegetable broth
- pepper
- salt
- 500 grams mussels
- handful of flat parsley
Preparation
-
1
Dice the onion, garlic, and chili pepper.
-
2
Sauté in a little olive oil and stew until translucent.
-
3
Add the diced celery, along with the pomodorini and the sage.
-
4
Sauté for 5 minutes and add the pomo e legumi, along with the white wine and the broth.
-
5
Season with pepper and salt and cook for 20 minutes.
-
6
Add the washed mussels and cook them until the shells are nicely opened.
-
7
Garnish with flat-leaf parsley and serve.
