Transparent soup with mussels

1. Boil water and boil the kombu in it for three minutes. Seaweed catch from casts Ingredients:

• Large mussels - 20 pieces
• Algae combo, leaf - 1 Piece
• Stems of green asparagus - 4 pieces
• Lemon peel grated - 1 st. a spoon
• Fish broth - 1 Liter
• Salt - To taste

Instructions

1. Boil water and boil the kombu in it for three minutes. Seaweed is caught from the pan and cut into thin strips. Now in the same broth weld the stalks of asparagus. They are prepared for six minutes. Remove them with a noise, pour cold water. The cooled asparagus is cut into pieces up to 1 cm. 2. Boil the broth, in which the vegetables were cooked, once more and throw the cleaned mussels there. They are cooked for 3 minutes. With the help of a noise remove them from the broth. 3. In a separate bowl, boil fish broth. In the plates, put the mussels, asparagus and kombu. Add there lemon zest and pour hot fish broth. We immediately serve on the table and surprise our guests.

Servings: 4