Sopa de mussels and peverasse
Instructions
Wash mussels and cockles very well after having made clear in salt water.
Transfer them in a terracotta pot with oil and garlic and let them open a high flame.
After 5 minutes add the wine and ground pepper; evaporate for a further 5 minutes.
With a ladle and put in individual plates and pour over the soup, taking care not to move the Fund which might be of the sand.
Ingredients and dosing for 4 persons
- 1000 g of mussels (mussels)
- 1000 g of telline (peverasse)
- Garlic
- Olive oil extra virgin
- Dry white wine
- Salt
- White pepper