Italian mussel soup

Ingredients for 4 servings:

• 2 kg mussels
• 2 cloves garlic, finely sliced
• 4 tbsp olive oil
• 1 chili pepper(s), pitted
• 2 dl white wine, dry
• 400 g tomatoes, peeled from the can, cut into pieces
• 1 bunch of flat-leaf parsley, chopped
• n. B. Sea salt and pepper, black from the mill

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Cod Soup

Wash the mussels under running water. Remove any beards and deposits on the shells. Prick any open mussels with a knife and remove if they don’t close. Heat the oil in a large pot. Sauté the garlic, chili pepper, and some of the parsley. Add the tomatoes and white wine. After about 10 minutes, add the mussels. Season well with pepper, cover, and cook for another 5 minutes, shaking occasionally. Sprinkle with the remaining parsley and serve with toasted bread.