Mussels Italian style

Ingredients for 6 servings:

• 4 kg mussels
• 4 carrots
• 1 leek(s)
• 2 tubes of tomato paste
• 6 cloves garlic
• ½ lemon(s)
• 3 liters of water, hot
• Salt
• pepper
• chili

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the carrots and trim the leek. Cut both into small pieces (approx. 0.5 mm). Peel the garlic and press it through a press, then fry it in hot olive oil. Add the tomato paste and fry briefly. Deglaze with the hot water. Cut the lemon into two pieces and add to the soup. Stir well and season to taste with the spices. When the carrots are al dente, add the cleaned mussels to the soup and simmer gently for 10 minutes with the lid on, stirring occasionally. Tip: Do not fill the pot more than 3/4 full, as the mussel shells will still open. We serve it with fresh lemon, salad, and bread, along with a dip made from sour cream and mayonnaise, seasoned with salt, pepper, and plenty of garlic. The mussel broth makes a great soup.