A few important tips when buying and cooking mussels.
- If they smell fishy, do not buy them. They should smell briny like the ocean.
- If any of the mussels shells are broken, you must discard them.
- If any of the mussels open, tap it on the counter, if it remains open, throw those out.
- If any of the mussels don’t open after cooking, discard them.
Following those 3 simple steps will ensure a perfect dish every time.
If you’ve tried this Mussel Soup or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 large carrots, chopped
- 3 cloves garlic, grated
- 1/2 teaspoon salt
- 2 pounds fresh mussels, scrubbed with beards removed * see notes
- 1 bottle white wine
- 1-14 ounce can chopped tomatoes
- 1 tablespoon fresh parsley, chopped
- In a large saucepan, heat the olive oil over medium heat.
- Add the onion, carrots, garlic and salt.
- Stirring occasionally, cook for about 3 minutes.
- Cover and cook for about 10 minutes until the vegetables are tender.
- Add the mussels and white wine, cover and cook for 5 minutes until all the mussels are open.
- Transfer the mussels to a bowl using a slotted spoon. Discard any mussels that have not opened.
- Turn the heat to low and add the tomatoes and their juice.
- Bring to a low simmer for a few minutes.
- Add the mussels back into the pot and stir well.
- Taste and adjust the seasoning if necessary.
- Serve and garnish with chopped parsley and crusty bread.
* 1/4 pound of mussels per person is about 15-17 mussels for an entree serving.
* Discard any mussels that are broken, or do not remain open when you tap them on the counter.
Amount Per Serving: Calories: 343 Saturated Fat: 1g Cholesterol: 32mg Sodium: 664mg Carbohydrates: 15g Protein: 14g