Mussel Soup with Rosemary and Garlic
Soups • European
Description
Mussel soup with rosemary and garlic
Ingredients
- Pasta shells 20 oz
- Rosemary 4 stalks
- Garlic 4 cloves
- Dry White Wine 5 fl oz
- Butter 0 oz
- Chicken Broth 15 fl oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Finely chop the garlic. In a deep skillet, melt the butter, and as soon as it starts to bubble, add the chopped garlic and rosemary sprigs to the skillet.
Step 2
Wait for a strong garlic aroma to develop, then immediately add the mussels to the saucepan. Stir them together with the garlic and sauté for about a minute.
Step 3
Pour white wine over the mussels, then add broth after a minute. Cook the mussels in the broth for about five minutes.
Step 4
Season the soup with salt if needed (but usually the natural saltiness of the mussels is sufficient), add pepper, remove from heat, and immediately ladle into bowls.
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