Tomato, vodka and mussel soup


Ingredients 13
Servings 8
Time

Ingredients

  • 25
    ml
    each sunflower and olive oil
  • bunch spring onions, chopped
  • 1
    onion, chopped
  • 1
    kg
    ripe tomatoes, skinned and chopped
  • 85
    ml
    red wine
  • 5
    ml
    Worcestershire sauce
  • 400
    g
    tomato juice
  • 10
    ml
    brown sugar
  • 12
    basil leaves
  • dash cayenne pepper
  • salt and milled pepper
  • 16
    mussels on the half shell
  • vodka
 

Method

 
Heat oil and sauté spring onions and onions until translucent. Add remaining ingredients, except mussels, and bring to boil. Reduce heat and simmer until vegetables are tender. Purée until smooth. Add mussels and reheat. To serve, ladle into heated soup bowls, adding a tot of vodka to each serving.
 

Read more on: soup
 

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