Tomato Mussels Soup with dumplings
Mussel Soup
For the mussels
2 kg mussels
1 onion
1 stalk of celery
2 garlic
150 ml dry white wine
Saute the onion, celery and garlic for about 5 minutes on low heat with some oil or butter. Then add the white wine. Reduce a little bit. Add the cleaned mussels, put a lit on the pan. And wait for the liquid to boil and the mussels to open.
Drain, but save the juices. It will be the basis of the soup.
I sieved the juiced through a clean cloth. Just to be sure not to have any grid in it.
For soup
1 stick celery, chopped finely
1 onion, chopped finely
3 garlic, chopped
1 T coriander seeds
1 tin tomatoes, chopped
shrimp
Mussels taken from the shell
Slowly saute the celery, onion and garlic for about 6 minutes.
Add the tomatoes.
Add the musseljuices.
Add pepper, salt, bayleaf and bunch of thyme for extra flavour.
Simmer for 15 minutes.
When you are almost ready to serve, first add the shrimp and when they are almost cooked add back the mussels and heat them through.
Recipe from : Kattebelletje
Served with homemade bread.
And we had chinese dumplings as a "starter".
With the really brilliant: yinyinsauce.