Mussel Soup

Name: Mussel Soup
Yield: 4
Ingredients: 4 tablespoons of olive oil; 1 small onion, finely chopped; 2 cloves of garlic, minced; 400g of mussels without shells; 1/2 red bell pepper, diced; 1/2 yellow bell pepper, diced; 1 tablespoon of sweet paprika; 2 cups of white wine; 2 cups of fish stock; Salt and black pepper to taste

1
4 tablespoons of olive oil
2
1 small onion, finely chopped
3
2 cloves of garlic, minced
4
400g of mussels without shells
5
1/2 red bell pepper, diced
6
1/2 yellow bell pepper, diced
7
1 tablespoon of sweet paprika
8
2 cups of white wine
9
2 cups of fish stock
10
Salt and black pepper to taste

Ingredients

1
4 tablespoons of olive oil
2
1 small onion, finely chopped
3
2 cloves of garlic, minced
4
400g of mussels without shells
5
1/2 red bell pepper, diced
6
1/2 yellow bell pepper, diced
7
1 tablespoon of sweet paprika
8
2 cups of white wine
9
2 cups of fish stock
10
Salt and black pepper to taste

Directions

1
1
2
In a large saucepan, heat the olive oil over medium heat
3
Add the onion and garlic and cook until golden brown
4
Add the mussels, bell peppers, paprika, wine, and fish stock
5
Bring to a simmer and let cook for 5 minutes
6
2
7
Add the fish stock, reduce the heat, and let cook for an additional 15 minutes or until the mussels are tender and the broth is flavorful
8
Season with salt and black pepper to taste, then serve with bread.