Bloody mary soup with mussels

Name: bloody mary soup with mussels
Total time: 30 min
Yield: 4
Ingredients: 1 kilogram mussel; 1 liter fish stock; 4 tablespoon sunflower oil; 2 stem celery; 4 clove garlic; 1 onion; 0.5 teaspoon chili powder; 1 tin can tomato paste; 1 look tomato cubes; 1 laurel leaf; 1 dash vodka; 50 gram salted butter; 1 hand parsley; 1 business suit breadstick

Ingredients

Directions

Remove the broken mussels and the mussels that remain open when you tap them. Rinse the remaining mussels well in cold water.
Heat the stock in a large soup pot and cook the mussels for about 6 minutes. Shake the pan regularly. Drain the mussels in a sieve and collect the stock.
Heat the oil in a large soup pot and fry the celery, 3 cloves of garlic and the onion for about 2 minutes. Add the chilli powder, tomato paste, tomato cubes, bay leaf, the preserved fish stock and possibly the vodka and simmer for about 15 minutes.
In the meantime, mix the butter with the parsley and the remaining garlic. Pour the soup into large bowls and add the mussels and a knob of herb butter.
Serve the soup with the breadsticks and sprinkle with some extra parsley.