Ingredients:
* 2 cloves of garlic
* 4 tbsp. tablespoons of olive oil of cold squeezing
* 500 g of mussels
* 500 g Venarok (mollusk)
* 1 tbsp. white dry wine
* 3 tbsp. tablespoons of chopped parsley
* water or fish broth
* 4 whole croutons
* Fresh pepper
Finely chop the garlic and mix with olive oil (it is better to do it preliminarily, a few hours before cooking). Rinse the shells, clean the mussels, throw out already open shells. Warm up oil in a low pan with a lid. Fry the garlic so that it does not change the color. Put in a pan of mussels and Hungarians, slightly fry. Pour white wine, sprinkle with parsley and heat up until the shells open. Throw away those that did not open. If necessary, add water or broth. Put mussels and curls on a dish, strain the juice to get rid of sand residues. Mollusks into the juice again. Put the croutons in deep plates, pour soup. Pepper.
Zuppa di Cozze e vongole – mussels and venues soup