Soup with mussels
Cut vegetables into cubes and fry them with garlic about 5 minutes. Add the spices, diluted with white wine and the valley of tomato juice. Add the mussels and boil on medium heat.
Products:
* 2 carrots
* 2 onions
* 1 small head of celery
* 2 cloves garlic
* 4 tablespoons oil
* 350 ml white wine
* 600 ml tomato juice
* 400 g mussels (fresh or frozen)
* Pinch of basil
* Black pepper
* Pinch of oregano
* 1 teaspoon grated lemon rind
* Salt