- ½ kg mussels
- ½ kg (sea snails ask for burgaos)
- ½ kg black limpets (ask for lapas)
- ½ cup of olive oil
- 2 tomatoes (skinned and seeds removed)
- 1 medium onion
- 2 / 3 cloves of crushed garlic
- 1 tsp ground cumin
- 1 bay leaf
- ground black pepper
- sea salt
- 3 strands of saffron
- Slices of stale bread
Wash the shellfish before placing them in a pan of water with a pinch of salt and a chopped bay leaf. Place a lid on the pan and slowly bring to the boil.
In a frying pan sauté the garlic, onion, tomato and cumin until golden brown. Set aside. Once the pan with seafood and water has come to the boil, remove the seafood and drain the remaining stock into another pan. Add the fried onion mixture, salt, pepper and saffron. Set aside.
Remove the sea snails and mussels from their shells. The sea snails can be easily removed with a pin and the limpets will have already come free. Place a slice of bread at the bottom of each soup dish and soak with hot soup until they turn spongy. Divide the snails, mussels and limpets equally, add to each dish, ladle more soup and serve.