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Bloody mary soup with mussels
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Ingredients
Directions
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Remove the broken mussels and the mussels that remain open when you tap them. Rinse the remaining mussels well in cold water.
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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.
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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.
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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.
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Serve the soup with the breadsticks and sprinkle with some extra parsley.
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Nutrition
440Calories
Sodium0% DV0g
Fat40% DV26g
Protein32% DV16g
Carbs12% DV35g
Fiber0% DV0g
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