Tomato soup with mussels

For tomato soup with mussels, you will need broth. Therefore, the preparation of this dish should begin first of all with it. Prepare all the products - peel the onion and garlic, rinse and cut into pieces of arbitrary shape - not too small and not too large. The celery stalks are also washed and cut into pieces. Pour water into a large saucepan and throw all the products into it, as well as put spices - bay leaf, peppercorns, smoked paprika and cayenne pepper. On a fairly high heat, bring the contents of the pan to a boil, and then reduce the heat and cook the broth under the lid for about 20 minutes. After that, let it brew a little and strain through a sieve, removing all the vegetables. You will only need a clean broth.

Pour the strained broth back into the pan, put it on the stove and bring it to a boil again. Mussels and clams, previously thoroughly cleaned and washed with cold water, throw into boiling broth and cook them until the shells open. Then remove the pan from the heat. Using a slotted spoon, remove all the seafood from the pan to a separate plate, and strain the broth again. Shells that have not opened are considered unfit for food, so they should be thrown out. And the mussels that have opened, get out of the shells. A few mussels can be left to serve the dish.

Heat olive oil in a saucepan with a thick bottom. Peel, rinse and slice the onion, carrot and celery. Toss the chopped vegetables into the hot oil and simmer them under the lid for 10 minutes. Then add the chopped garlic and chopped tomatoes, mix and continue to simmer for about 5 more minutes. Pour in the dry white wine and continue to simmer until the alcohol evaporates.

Next, pour 800 ml of the previously prepared broth into a saucepan and put the boiled clams and mussels. Bring the soup to a boil and add the missing spices to your taste - sea salt and ground black pepper.

Before serving, the soup can be decorated with chopped coriander greens.

Bon appetit!