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🍽️ Spicy Mussel Soup

170 kcal · 30 min · 4 servings

Ingredients

• 1250 g Venus clams
• 200 ml white wine or fish stock (glass)
• 100 g onions (2 onions)
• 2 garlic cloves
• 1 bulb fennel
• 200 g carrots (2 carrots)
• 3 stalks celery
• 125 g small leek stalk (1 small leek stalk)
• 300 g waxy potatoes
• 3 tbsp olive oil
• 1 tbsp paprika powder (rose spicy)
• 750 ml Mediterranean vegetable broth
• 0.5 lemon
• salt
• pepper

Instructions

1. 1. Thoroughly rinse the mussels under running water.
2. 2. Discard any mussels that are already open.
3. 3. Pour the white wine or stock into a pot and bring it to a boil.
4. 4. Add the mussels to the pot and cover it.
5. 5. Cook the mussels for 4 to 5 minutes until all shells have opened.
6. 6. Strain the mussels into a colander and catch the cooking liquid in a bowl.
7. 7. Let the mussels cool down for a moment.
8. 8. Carefully remove the meat from the opened mussel shells.
9. 9. Discard any mussels that remain closed after cooking.
10. 10. Peel the onions and slice them into thin strips.
11. 11. Peel the garlic and chop it finely.
12. 12. Wash the fennel, carrots, celery, leek, and potatoes.
13. 13. Peel the fennel, carrots, and potatoes.
14. 14. Dice the fennel, carrots, and potatoes finely.
15. 15. Remove the tough string from the celery.
16. 16. Cut the leek in half lengthwise.
17. 17. Slice the celery and leek into thin rounds.
18. 18. Heat the olive oil in a large pot.
19. 19. Sauté the onions and garlic over medium heat for 4 to 5 minutes until translucent.
20. 20. Add the remaining vegetables to the pot.
21. 21. Sauté the vegetables for another 5 minutes.
22. 22. Dust the vegetables with paprika powder.
23. 23. Pour the reserved mussel broth and vegetable broth into the pot.
24. 24. Bring the soup to a boil.
25. 25. Simmer the soup over medium heat for 20 minutes.
26. 26. Squeeze the lemon.
27. 27. Add the mussel meat to the soup and warm it through briefly.
28. 28. Season the soup with lemon juice, salt, and pepper to taste.
29. 29. Serve the soup hot.

Nutrition per serving

• kcal: 170
• Protein: 8 g · Fett/Fat: 8 g · Carbs: 13 g