Mussel Soup

Ingredients :

- 1,5 kg of mussels

- 2 Onions

- 80 gr of sour cream

- 20 cl of white wine (to cook)

- 4 cl of olive oil

- 1 teaspoon of cornstarch

- A little bit of parsley

- saffron

- Salt and pepper

Preparation :

Wash well the mussels and scratch them well (to take the sea dust away).

Brown the chopped onions in olive oil and add the mussels, and the white wine.

Let it cook until the mussels open. Take the shells away. Filter the cooking juice in a pan aside.

In a little bowl, prepare the cornstarch; in a little bowl, have your cornstarch, then, pour a little bit of the cooking juice. Stir well until it forms a dough, add juice if necessary (this is to avoid lumps).

Little by little, pour the cooking juice on the cornstarch preparation, and when it is well liquid, pour the cornstarch mixture in the cooking juice on the pan. Boil the preparation. add the saffron, salt and pepper.

It is almost done, add the mussels, and onions and cook on low heat to warm the preparation up and mix the flavor together one last time.

Put some of the parsley to decorate (and add some taste too).

Bon Appetit !!