The bean soup with mussels

spices - to taste

salt

parsley - to taste

20 g butter

30 g potatoes

15 g parsley (root)

30 g beans

15 g bow

20 g carrots

100 g mussels

"The bean soup with mussels"

Mussels shallow-fried, cut into slices and fried with sliced vegetables.The beans are soaked in triple the amount of water, and then boil until tender.

In the boiling broth put diced potatoes, cook for 10-15 minutes, add the beans with broth, sauteed with mussels vegetables and cook soup until tender. The soup is seasoned with salt and spices, and for visual taste add some crushed garlic.