Mussel Soup
A rich tomato based broth, with wine, garlic and vegetables. Serve with crusty bread and you have a quick and easy meal that is made in 30 minutes.
Ingredients
- 2 tablespoons olive oil
- 1 cup (110 grams) onion chopped
- ¾ cup (73 grams) carrot peeled and chopped
- ½ cup (56 grams) celery chopped
- ½ cup (53 grams) fresh fennel chopped
- ½ teaspoon salt
- 4 cloves garlic grated
- 1 ½ cups (354 ml) dry white wine any that you would drink
- 3 cups (708 ml) unsalted or low sodium chicken stock
- 2 cups (472 ml) tomato passata
- 1 bay leaf
- 40 (about 1 ½ pounds/706 grams) fresh mussels scrubbed with beards removed ( see notes)
- 2 teaspoons fresh parsley chopped
Instructions
- In a large soup pan, heat the olive oil over medium heat. Add the onion, carrot, celery, fennel and salt. Cook, stirring often until the vegetables start to soften, about 8-10 minutes. Stir in the garlic and cook for 1 minute.
- Add the wine and cook until the wine has reduced slightly. Add the stock, passata and bay leaf. Bring to a simmer, then stir in mussels. Cover and simmer for 5 minutes until all mussels are open. Discard any that stay closed.
- Remove the bay leaf. Taste and add salt if necessary.
- Serve garnished with chopped parsley and crusty bread.
Video
Notes
* 10 mussels per person (weight may vary depending on the size)
* The beard looks like lint coming out from the mussel. Not all mussels will have them. Pull until they are removed.
* The beard looks like lint coming out from the mussel. Not all mussels will have them. Pull until they are removed.
Nutrition
Serving: 1 | Calories: 343kcal | Carbohydrates: 15g | Protein: 14g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 664mg