• Small mussels 1 Kg.
• Fresh mussels with Shell ½ Kg.
• Blue cheese 200 gr.
• Onion 200 gr.
• Bell peppers 100 gr.
• Carrots 200 gr.
• Salt and pepper to taste
• White wine 300 cc.
• Fresh rosemary
Heat an iron pot until it takes a high temperature.
Fill with oil and heat it until smoke comes out. Add the small mussels and fry them (these will be the base of our soup).
Once they are fried, add the salt and pepper and process them in a food processor to form a paste.