(La Soupe aux moules at au safran) - La soupa à lu musclé
15 minutes Cooking time : 15 minutes
Ingredients for 4 people :
1 kilo of mussels 1 onion. 2 nice leaks (white sections only) 2 tomatoes. 1 clove of garlic 1 bouquet garni with a branch of celery. 50 grams of spaghetti olive oil, salt, pepper. 1 pinch of saffron.
Into the hot oil drop the onion cut into small cubes and the leaks cut into 1 cm slices. add the bouquet garni and the celery as well as the peeled tomatoes, which will have had the pips removed and been cut into small pieces. Let the lot simmer for about 5 minutes and add a litre of slightly salted water. Bring to the boil in 15 minutes then add the spaghetti broken into half lengths and the saffron. While this is cooking, open the mussels which have been previously cleaned into a large pot and add a glass of white wine. remove them from their shell, while leaving about 20 in the half shell, filter off their liquid and keep them in this juice. As soon as the pasta is cooked remove the pot from the stove and add the mussels and their liquid, carefully mixed. Note : do not cook the mussels as they will become tough. Serve this meal directly from the cooking pot. You can additionally make available to your guests some grated cheese, some garlic croutons and some rouille.* You can also combine the soup with the rouille, but it remains delicious and easily digestible in its original simplicity with a little gruyère and a splash of olive oil. * rouille : a spicy sauce made from mayonnaise and hot peppers.
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