Sopa De Choros Recipe

Inspired by Viva

Time30m

Serves4

Mussels in a clear light broth.

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Ingredients

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Ingredients

2.2 lb (1 kg) Fresh mussels

2 units Shallots

3 units Garlic cloves

1 bunch Fresh parsley

2 tbs olive oil

1.06 cup (250 ml) White wine

2 1/8 cup (500 ml) Fish stock (or vegetable stock)

1 units Lemon

to taste Celtic sea salt

to taste black pepper

Method

Directions

Prepare the Ingredients

Clean the mussels under running water, scrubbing the shells to remove any debris. Remove any beards and discard any mussels that are open and do not close when tapped.

Sauté Aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped shallots and minced garlic, sautéing until translucent and fragrant, about 3-4 minutes.

Add Liquids

Pour in the white wine and fish stock. Bring the mixture to a simmer.

Cook the Mussels

Add the cleaned mussels to the pot. Cover and cook for about 5-7 minutes, or until the mussels have opened. Discard any mussels that do not open.

Finish the Broth

Stir in the chopped fresh parsley, juice from the lemon, and season with salt and black pepper to taste.

Serve

Ladle the broth and mussels into bowls and garnish with additional parsley if desired. Serve immediately with crusty bread.