Frozen mussel soup

First of all, we prepare the necessary products, namely:

- we clean a small onion from the husk, and then finely chop it - first into halves, and then chop each half;

- remove the husk from the garlic, and then chop it finely with a knife;

- wash the parsley, then blot the excess moisture with paper napkins, and then finely chop the greens;

- mussels must first be defrosted (simply transferred from the freezer to another part of the refrigerator at least a few hours before cooking, and preferably overnight), then they are washed and let the water drain;

- wash the tomatoes, cut out the stalk, and then cut the vegetables into small cubes.

And now you can cook!

In a large saucepan with a thick bottom, heat olive oil, medium heat. While it is warming, combine the chopped onion, garlic, chili pepper flakes in a bowl, mix, and then put everything together in a saucepan. Stirring, cook everything for 30 seconds. Then pour the wine into the pan and mix again. We warm up everything together for another minute.

Next comes the turn of the broth (it can be chicken or fish, but you can just replace it with clean drinking water). Also add tomato juice and previously diced tomatoes to the pan. We also send half of the chopped parsley there. We mix everything well and increase the heating to strong. Bring the contents of the pan to a boil. In the process, we salt and taste.

When the future soup finally boils, we throw mussels into the pan. Cook everything together over medium heat for 5-6 minutes, and then remove the pan from the heat.

The soup is ready! We put it on serving plates, decorate it with the remaining chopped parsley and invite our relatives to taste the original dish.Not just a dish - a real culinary masterpiece. It would be ideal to serve fresh bread to such a soup.

Bon appetit!