Mussel soup from the Limfjord

Mussel soup with tomatoIngredients

1 tablespoon olive oil
1 large onion, sliced
2 garlic cloves, minced
1 can of chopped tomatoes in juice
1 cup mussel juice(36%)
2 cup of water
1/2 cup dry white wine
1/8 teaspoon crushed red pepper
1 cup of cream
2 spoons of potato starch
100 mg of mussel or clam meat 
2 tablespoons chopped fresh parsley
green onions for garnish


In a pan or pot heat olive oil over medium heat. Add onion and cook until tender and lightly browned, about 10 minutes. Add garlic; cook 2 minutes longer.

Stir in chopped tomatoes with their puree, mussel juice, white wine, red pepper, and 2 cups of water. Heat to boiling over high heat, stirring and breaking up tomatoes with back of spoon. Boil 3 minutes. Stir in cream and starch.

Add mussel or clam meat. Stir and heat to boiling. Reduce heat to low and simmer for 5 minutes. Stir in parsley just before serving. Garnish with green onions.


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