Tarantine-Style Mussel Soup – Miesmuschelpfanne

In this very simple, quick and yet amazingly tasty dish, one is extraordinarily reminded of the original meaning of the word ‘zuppa’. It was used to refer to ‘bread soaked in clear soup’. In the Middle Ages, the nobility was served food on a slice of bread as a base. The bread soaked through, tasting at least a bit like what was once on top, and was served as a meal to the servants.

Rinse the mussels under running water and brush them off. Discard any mussels that have already been opened.

Heat the olive oil leisurely in a large saucepan. Finely chop the onion and garlic and sauté. Chop the parsley and add. Extinguish with the white wine. Crush the peppercorns in a mortar and season the stock with them. Boil the wine, then add the mussels to the pot. Close the pot tightly and cook the mussels for a few minutes. Shake the pot vigorously from time to time. The mussels are ready when they open.

Rub the slices of white bread with a cut clove of garlic. Place the flavored bread in the soup bowls so that it sticks out a tiny bit on each side. Cut large slices in half if necessary. Drain the mussels, removing the unopened shells. Collect the broth and pass it through a sieve. Season with salt if necessary. Divide the mussels evenly among the soup bowls and cover with the broth.

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