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 Soup with Mussels Recipe
The first dish that I adore! Excellent soup with a thick consistency! And the mussels here are very tasty. Hearty, creamy, airy!
Course Dinner Dishes, First Course Dishes
Cuisine Bulgarian Cuisine
Keyword Medium
Cook Time 45 minutes
Servings
Ingredients
Course Dinner Dishes, First Course Dishes
Cuisine Bulgarian Cuisine
Keyword Medium
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Defrost the mussels in advance in the lower compartment of the refrigerator. Pour a glass of cold water into a saucepan, put the mussels, bring to a boil and remove from heat.
    Defrost the mussels in advance in the lower compartment of the refrigerator. Pour a glass of cold water into a saucepan, put the mussels, bring to a boil and remove from heat.
  2. Strain the resulting broth through a sieve. Put the mussels in a bowl, cover and set aside.
    Strain the resulting broth through a sieve. Put the mussels in a bowl, cover and set aside.
  3. Peel the potatoes, cut into small cubes and boil for 10 minutes in a small amount of water.
    Peel the potatoes, cut into small cubes and boil for 10 minutes in a small amount of water.
  4. Dry.
    Dry.
  5. Add to the mussels.
    Add to the mussels.
  6. Peel and finely chop the onion, cut the bacon into strips. In a saucepan, heat the butter, fry the bacon for 3 minutes, add the onion and fry for another 5 minutes.
    Peel and finely chop the onion, cut the bacon into strips. In a saucepan, heat the butter, fry the bacon for 3 minutes, add the onion and fry for another 5 minutes.
  7. Add flour and mix thoroughly.
    Add flour and mix thoroughly.
  8. And cook, continuing to stir, for another 4 minutes.
    And cook, continuing to stir, for another 4 minutes.
  9. Heat the milk without bringing it to a boil. Pour warm milk, a glass of hot water and mussel broth into a saucepan. Boil for 5 minutes.
    Heat the milk without bringing it to a boil. Pour warm milk, a glass of hot water and mussel broth into a saucepan. Boil for 5 minutes.
  10. Add potatoes and mussels. Cook for 4 minutes, remove from heat.
    Add potatoes and mussels. Cook for 4 minutes, remove from heat.
  11. Wash the parsley and finely chop. Season the soup with cream, put parsley, salt and pepper to taste, then cook for another half a minute.
    Wash the parsley and finely chop. Season the soup with cream, put parsley, salt and pepper to taste, then cook for another half a minute.
  12. Stir and pour into plates.
    Stir and pour into plates.
  13. Ready!
    Ready!
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