ingredients

250 g of Saint John ravioli
1 kg of mussels
2 leeks
1 carrot
1 stalk of celery
zucchini
tomato coulis
saffron
1 clove of garlic
olive oil
fresh cream

Steps

Mussel and ravioli soup recipe

Peel the carrot, celery and leeks. Chop the garlic.

In a saucepan, sauté in olive oil, leeks and garlic for 5 minutes. Meanwhile, cut into small cubes carrot, zucchini and celery. Cook on low heat while stirring.

Add saffron, tomato coulis and a little water. Put the lid on and let it simmer for 15 minutes.

Meanwhile, wash and clean the mussels and put them in a pan of water until they open. Remove them from the fire.

Filter and add the juice from the baking of the mussels to the soup. Separate the mussels from their shells.

Warm the soup with fresh cream. When the soup is boiling, add ravioli, stir and cook for 1 minute.

Pour the mussels, add the parsley and serve immediately.

tips

You can replace saffron with curry.