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HOT MUSSEL AND SUMMER VEGETABLE SOUP Recipe

Ingredients

How to make it

  • Heat oil over medium to high heat and brown chorizo in a pot.
  • Add onions and sauté until tender.
  • Add mussels, carrots, celery, zucchini, green bell pepper, parsley beef broth, red wine, tomatoes, tomato sauce, tomato paste, Italian seasoning chili flakes , and garlic. Bring to a boil and simmer.
  • After 8 minutes (or when the shells have opened), remove from the soup the shells that have opened already. Place opened shells in a separate container and cover to keep warm.
  • Continue simmering the soup for around 25 minutes. Skim away the fat from the soup. Remove Season with salt and pepper.
  • When the soup is ready add the shells back to the soup. Sprinkle with cheese right before serving

People Who Like This Dish 2
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    " It was excellent "
    mamalou ate it and said...
    This looks wonderful! Thanks for sharing the recipe!
    Was this review helpful? Yes Flag

The Cook

twotong Singapore, SG

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