← All recipes

🍽️ Hearty Mussel and Potato Soup

140 kcal · 30 min · 4 servings

Ingredients

• 800 ml vegetable broth
• salt
• 500 g mussels
• 250 g cherry tomatoes
• 1 zucchini
• 60 ml dry white wine
• 20 ml Pernod
• 2 tbsp freshly chopped parsley
• pepper (from the mill)

Instructions

1. 1. Bring the broth to a boil in a pot with a pinch of salt.
2. 2. Peel the potatoes, wash them, and slice them thinly.
3. 3. Add the potato slices to the boiling broth.
4. 4. Cover the pot and simmer the potatoes for about 10 minutes.
5. 5. Thoroughly wash the mussels and remove any dirt or damaged shells.
6. 6. Wash the tomatoes and cut them into halves or quarters.
7. 7. Wash, trim, and slice the zucchino (a small variety of zucchini).
8. 8. Add the mussels, tomatoes, and zucchino slices to the soup.
9. 9. Season the soup with wine and Pernod (an anise-flavored liqueur).
10. 10. Cook everything together for another 5 minutes until the mussels open.
11. 11. Stir fresh parsley into the finished soup.
12. 12. Season the soup with salt and pepper to taste and serve.
13. 13. Serve with toasted bread on the side if desired.

Nutrition per serving

• kcal: 140
• Protein: 16 g · Fett/Fat: 3 g · Carbs: 7 g