Mussel Soup and black beans

Submitted by enr on 07 Sep 2010
1 kg mussels (preferably black)
4 leeks onion
1 potato
4 tomatoes
100 ml white wine
6 tbsp olive oil
clove garlic, salt, pepper
2-3 sprigs of parsley
300 g of canned black beans
Clean the leeks, peel potatoes. Cut onions rings and potato cubes. Fry them in three tablespoons of olive oil, salt and when they become golden, add 1 liter of water. Simmer 20 minutes. Wash mussels. In a large pot, heat the remaining olive oil sauté briefly, add the garlic mussels and white wine, cover with a lid and stew until the mussels open. Cut the tomatoes and add them in potato soup with black beans, sauce of mussels and pepper. Cook for another half hour. During this time, take the mussels from the shells. At the end add them to the soup. Serve with freshly chopped parsley.
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07 Sep 2010


My ex mother in law did similar, but with b beans with clams round (these smaller, so-called Venus clams) and shrimp. I do not know whether there was a potato, but it was creamy and very very tasty.

white beans I meant.

Thank you, really great, and really can white beans, and I'm just cooked these mussels have not tried others, but I think the ones that you said are small and will not feel the strong taste of the sea. I do not know this is my opinion, you try on your taste of course I only give you any idea to try on your own.