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About this recipe:
A simple dish of mussels cooked just right in chicken broth. Serve it as a starter to a meal or as a meal in itself!
1 onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
800ml (3 1/4 cups) chicken broth
1 medium carrot, cut crosswise
1 stalk celery, cut crosswise
1 bunch spinach, cut in half
- Clean and debeard the mussels and set aside.
- In a large pot, saute the onion and garlic in olive oil. Stir in the carrots and celery.
- Add the chicken broth and boil for 5 minutes. Add the mussels, cover and simmer just until the mussels open. Discard any that do not open.
- Just before serving, add the spinach. Serve hot with rice or french bread to dunk in the soup.
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