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Rustic Belgian Mussel Soup
A traditional Flemish Soup with Mussels, Leeks and Celeriac
Author Joseph Puglisi
- 0.5 piece of leek
- 200 gr celeriac
- pepper
- 1 tablespoon butter
- 0.5 vegetable or fish bouillon
- 100 grams cooked mussels
Clean the leek and celeriac. Cut the vegetables into small pieces.
Saute the leeks with some pepper in the hot butter.
Pour in 300 ml of water and the bouillon and cook the soup for 5 minutes.
Add the mussels and let the soup cook for 1 minute more until all the mussels have opened.