- 300 GRAM MUSSELS, cooked and
shelled
- 1 ONION, chopped
- 100 GRAM BACON, cubed
- 2 CARROTS, cubed
- 3 POTATOES, peeled and cubed
- 3 CUPS STOCK
- 1 CUP WHITE WINE (from Luxemburg)
- 1/2 CUP MILK
- 2 TOMATOES, cubed
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- 3 ONIONS, sliced
- 2 SLICES BREAD, toasted and cut
in four
- 50 GRAM CHEESE, grated
- 3 CUPS VEGETABLE STOCK
- 1 TSP CARAWAY SEED
- 1/2 TBSP SUNFLOWER SEEDS
- 30 GRAM BUTTER
- 1 CUP WHITE LUXEMBOURG WINE
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Stir fry the bacon
5 minutes. Add the onion, the carrots and the potato and stir fry 5
minutes more. Add the stock, bring to the boil and simmer for 15 minutes.
Add the remaining ingredients and pepper and salt to taste and heat
until the soup is thoroughly hot.
The Worldcook website has also a recipe for
mussel soup from Belgium.
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Stir fry the onions
5 minutes in the butter. Add the stock, bring to the boil and simmer
for 10 minutes. Add the wine and the caraway seeds and simmer 5 minutes
more. Distribute the soup over 4 cups. Put some pieces of bread in each
cup and sprinkle with sunflower seeds and cheese. Put the cups under
a hot grill until the cheese starts to bubble.
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