Venetian mussel soup

Ingredients for 4 servings:

• 1 kg mussels, fresh
• 2 onions
• 4 garlic cloves
• 2 tbsp olive oil
• 1 liter vegetable broth
• 200 ml white wine
• 2 carrots
• 1 leek(s)
• 500 g tomatoes
• ½ bunch parsley, flat
• 2 tbsp vermouth
• Salt and pepper, freshly ground

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Wash the mussels thoroughly and discard any that have already opened. Finely dice the onions and garlic and fry in hot oil. Deglaze with stock and wine and bring to a boil. Add the mussels, bring back to a boil, and let the mussels simmer in a covered pan for 10 minutes. Thinly slice the carrots and thinly slice the leek. Dice the tomatoes and finely chop the parsley leaves. Remove the mussels from the broth and set some aside. Remove the remaining mussels from their shells and return them to the broth. Add the carrots and leek and cook the soup for another 5 minutes. Then add the tomatoes to the pot and let it simmer for 2 minutes. Season the soup with salt, pepper, and vermouth. Divide the mussels in their shells among the plates, ladle the hot soup over them, and serve sprinkled with the parsley.