Cold mussel and Weizen beer soup with garlic croutons

Cold Mussel and Weizen Beer Soup with Garlic Croutons

A sea-scented cold soup made with fresh mussels and Maltese Weizen beer, served with crunchy garlic croutons. Ready in 20 minutes, it instantly brings the scent of the beach to the city.

Ingredients (serves 4)

For the soup

• 1 kg fresh mussels (already cleaned)
• 300 ml Maltese Weizen beer
• 200 g cherry tomatoes
• 2 garlic cloves
• 1 shallot
• Plenty of fresh parsley
• 2 tablespoons extra-virgin olive oil
• Fresh chili pepper, to taste
• Salt and pepper, to taste

For the croutons

• 8 slices of rustic bread
• 2 garlic cloves
• Extra-virgin olive oil, as needed

Method

1. Base – In a large pot, sauté the garlic, shallot, and chili pepper in oil for 2–3 minutes. Add the halved cherry tomatoes and cook for another 3 minutes.
2. Mussels – Pour in the Weizen beer and bring to a boil. Add the mussels, cover with the lid, and cook over high heat for 4–5 minutes, until they have all opened. Discard any that remain closed.
3. Shell – Remove the mussels from their shells, leaving a few whole for decoration. Strain the cooking liquid through a fine-mesh strainer and set it aside.
4. Soup – Blend half of the liquid with the tomatoes and a ladleful of broth until you obtain a creamy base. Combine with the remaining strained broth. Season with salt and pepper.
5. Rest – Allow to cool completely in the refrigerator for at least 30 minutes. Meanwhile, grill the bread slices and rub them with garlic. Drizzle with oil.
6. Serving – Serve the cold soup in bowls with the shelled mussels, the whole mussels for decoration, chopped fresh parsley, and the croutons on the side. Pair with an ice-cold Maltese Weizen!

Recommended beer

🍺 Maltese Weizen – Its fruity, slightly spicy notes enhance the flavor of the mussels and pair perfectly with the freshness of the cold soup.

Preparation time: 10 min + 30 min resting | Cooking time: 15 min | Difficulty: Easy