Inspired by the seafood-rich tables of the Aegean coast, this soup brings together the lightly salty-sweet harmony of vegetables like mussels, celery stalk and carrot. With its briny aroma and hearty texture, it's an elegant starter for guest tables.
Sauté the chopped onion, carrot and celery stalk in olive oil until softened, add the garlic and sauté for 1 more minute.
Add the white wine and let the alcohol cook off, then add the fish stock and bring to a boil.
Add the cleaned mussels to the boiling liquid, cover with a lid and cook; remove from heat as soon as the shells open. Caution: Do not overcook, or they will become tough.
Discard any mussels whose shells did not open, then serve the soup hot sprinkled with chopped parsley.
Allergen: contains shellfish (mussel). Important: Scrub the mussels thoroughly in plenty of water before cooking, and discard any that don't open during cooking. Caution: overcooking mussels makes them turn rubbery and tough — remove from heat as soon as they open.
If you soak the mussels in salted water for a few hours before cooking, all the sand inside them comes out completely, leaving the soup sand-free.
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