mussel soup

Ingredients for 4 servings:

• 1.5 kg of mussels (cockles, clams, mussels, etc.)
• 8 scallops
• 200 ml white wine, dry
• 200 ml tomato sauce
• 3 shallots
• 1 clove(s) garlic
• 2 tbsp olive oil
• Parsley
• salt and pepper
• Cayenne pepper
• n. B. water

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Soak the mussels, separate by type, in salted water for 1 hour. Then rinse thoroughly. Scrape the mussels to remove any small hairs. Open the scallops, discard the gray and black parts, and rinse the mussels. Sort the other mussels in a pot of boiling water and let them blanch. Filter and reserve the cooking liquid. Peel the shallots and garlic, and chop them with the parsley. Heat the oil in a pot, add the shallots, garlic, and 3/4 of the parsley with a pinch of cayenne pepper, and cook for about 3 minutes until very hot. Add the white wine and simmer for 1 minute. Add the mussel liquid and tomato sauce, and reduce for 5 minutes. Season with salt and pepper. Add the mussels and stir gently. Heat gently for 2-5 minutes (until the scallops are also cooked). Serve the mussels in soup bowls with the sauce and sprinkle with the remaining parsley. Serve with croutons toasted in olive oil and rubbed with garlic. Tip: Rouille goes very well with this dish.