20.05.2020
45
Recipe information
Cooking:
30 min.
Servings per container:
4
Complexity:
Easy
Calorie content:
800.49
Carbohydrates:
41.79
Fats:
26.4
Squirrels:
88.3
Water:
38.46

Ingredients

Title Value
1. Shell mussels 900 Column
2. Bulb onions 1 PC.
3. Garlic 2 clove
4. Butter 12 Column
5. Bread 75 Column
6. Lemon juice 1 art. l
7. Dry white wine 80 Ml
8. Cream 20% 6 art. l
9. Parsley (greens) 5 Column

Cooking

1. Stage

Pour mussels with water so that they are completely covered, bring to a boil and cook for 3 minutes so that the shells open. Then remove the mussels and strain the broth and cook for another 5 minutes.

1. Stage. Pour mussels with water so that they are completely covered, bring to a boil and cook for 3 minutes so that the shells open. Then remove the mussels and strain the broth and cook for another 5 minutes.

2. Stage

For mussels, remove the top shell.

1. Stage. For mussels, remove the top shell.

3. Stage

Finely chop the onion and garlic and fry in vegetable oil until soft.

1. Stage. Finely chop the onion and garlic and fry in vegetable oil until soft.

4. Stage

Add onion, wine, lemon juice, bread crumbs, or small crackers to the mussel broth. Bring to a boil.

1. Stage. Add onion, wine, lemon juice, bread crumbs, or small crackers to the mussel broth. Bring to a boil.

5. Stage

Add the mussels, cream and parsley warm a little without bringing to a boil so that the cream does not curl.

1. Stage. Add the mussels, cream and parsley warm a little without bringing to a boil so that the cream does not curl.

6. Stage

Scottish mussel soup ready.

1. Stage. <strong>Scottish mussel soup</strong> ready.

7. Stage

Bon Appetit!!!