1 large stock pot
6 cups chicken broth
2 cups cold water
2 Tbsp black pepper
1 tsp sea salt
25 mussels – washed and cleaned
15 large shrimp – washed and cleaned
½ cup butter
In a large stockpot over “Low” heat, combine chicken broth, cold water, black pepper and sea salt. Once the ingredients start to boil, add mussels and shrimp. Next, stir the soup for 3 minutes and then let the soup cook until the mussels fully open. Lastly, add butter to the soup and stir the ingredients until well blended.
Serve this hot soup immediately!!