Spanish mussel soup

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Mussels have been used as a source of food by humans for thousands of years. This soup is delicious and is not very difficult for preparation.The most important thing by preparing the soup is the cleaning of the mussels but if you follow my instructions step by step,everything will be all right with the preparation.Time for preparation about an hour and 20 minutes. The soup serves 4-5.


2 kg mussels

2 onions

5 cloves of garlic

2 tablespoons of oil

4 slices of bread (if it is brown,it would be better)


salt to taste

black pepper powder


4-5 eggs

Method of preparation:

Mussels have to be put into a sauce pan with water that has to cover them.Boil them until the shells open. Mussel shells open by themselves when mussels are cooked. In this case, the cooked soft parts are revealed but if the shells are not open you have to move them away from each other very slightly and take the soft parts.

In another sauce pan heat the oill and  cut into very small pieces the onion and the garlic. Fry them into the oil. Add the bread which is prepared as  crumbs and pour some water.Add the mussels and continue cooking.During the cooking salt to taste and sprinkle the black pepper powder.Your soup is ready when the mussels are very soft.

But you are not ready to serve it. In small bowls  pour the soup  and add one egg.Put the bowls into the oven and wait for cooking the egg. Meanwhile chop the parsley. When the egg is white you can serve the soup but before doing this sprinkle the parsley.Enjoy it!


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