Mussels And Potatoes Soup

Preparation:

Preparation: Brush the mussels very well, depriving them of any byssus (beard), then open them over high heat in 2 tablespoons of hot oil flavored with 1 clove of whole garlic, lightly crushed. As soon as they open, shell them and keep them aside; also keep their cooking water filtered and diluted with as much vegetable broth as will be necessary to obtain 1 liter of liquid. In a saucepan, fry 1 clove of garlic in 2 tablespoons of oil, then add the onion cut into slices, let it dry briefly, then add the potatoes, peeled, diced, the thyme and brown everything before pouring the liter of prepared liquid. Season with a grind of pepper, very little salt, the tomatoes split in half and boil the soup until the potatoes are almost cooked; at this point add the shelled mussels and finish cooking; complete with 1 tablespoon of raw oil, another grind of pepper and serve the soup hot.