John Myers
Mussel Pool with Onion Soup and Cheese Topping
The perfect mussel pool with onion soup and cheese topping recipe with a picture and simple step-by-step instructions.
- 1 kilogram Shellfish
- 10 Red onions
- 5 Onions white
- 1 packet Mussel spice
- 2 tbsp Olive oil
- 200 ml White wine
- 300 ml Broth
- 2 tbsp Tomato paste
- Salt
- Pepper
- Garlic
- Grated Emmental
- First clean the mussels and then cook them together with the mussel spice. Then cut the onions into small pieces and cook them in a saucepan with olive oil. Deglaze everything with white wine and add the broth. Then add the tomato paste and season everything with salt, pepper and garlic. Let the onion soup cook for about 20 minutes.
- Finally, put the onion soup in an ovenproof bowl, add the mussels to the soup and sprinkle everything with cheese. Then put the bowl in the oven again for about 10 to 15 minutes, until the cheese is golden brown.
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