Soup of mussels and clams


Although many consider the soup as an extra input, this recipe is rather a beautiful soup and main course. Perhaps the mussels and clams. Soft, warm and healthy eating these days.


Ingredients:

  • Pepper
  • 4 carrots
  • 250 g of mussels
  • Olive oil
  • 4 potatoes
  • Parsley
  • Salt
  • 1 celery
  • 250 g of clams
  • 1 zucchini
  • chowder
  • 1/2 onion
  • Toast
  • 4 sepia
  • fresh basil



Preparation:

Peel the potatoes and scrape carrots. Cut into cubes and place in a pan with the zucchini. Cut the celery into small pieces. At this point, add the sliced ​​onion, basil and parsley.

Pour 5 tablespoons oil and brown all over very low heat. Add broth and cook over medium heat for about an hour.

While the broth is cooking, add the mussels and clams in a large saucepan with half a glass of water and let the open. On the other hand, cook in boiling salted water, cuttlefish, which must be cleaned and washed for about 30 minutes.

Combine all ingredients prepared with broth, salt, freshly ground pepper, and pour the soup into 4 soup bowls, add the croutons and serve immediately to keep them warm.