Ingredients
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1 litre fish or vegetable stock
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500-600 g Mussels with the shell
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1 large potato, peeled and diced
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1 onion, finely chopped
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2 cloves garlic, crushed
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1 bay leaf
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1 sprig thyme
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1 ripe tomatoes, grated or tomato juice
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300 g cherry tomatoes
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1 1/2 cups white wine
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1 small bunch parsley, roughly chopped
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1/2 teaspoon crushed red pepper (hot)
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Olive oil
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Salt
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Freshly ground pepper
Instructions
Put the stock in a large pan and when it comes to the boil, add the mussels. Cover the pan with the lid for 2-3 minutes or until the mussels open.
Drain them, saving the stock, but throwing away any unopened mussels. Put the pan back on the heat, add some olive oil and sauté the onion with the potato for a few minutes until the onion softens. Add the garlic, aromatic herbs and mussels and the white wine. Simmer for 1-2 minutes.
Pass the stock from the mussels through a strainer, then pour it into the pan along with the tomato juice and simmer until the potato cubes are soft.
Then, add the cherry tomatoes, parsley and hot red pepper and continue cooking them over a medium heat to boil with the potatoes.
Remove the flesh from most of the mussels and pour into the soup, keeping some whole with the shell. Season with salt and pepper and add the whole mussels.
Drizzle with some olive oil and serve.
Bon appétit!
