Mussel Soup

Mussel Soup

Prep Time: 0

Yield: 4

Mussel Soup

Ingredients

  • 1 28-ounce can plum tomatoes in puree
  • 2 garlic cloves, minced
  • 1 large onion, sliced
  • 1 tablespoon olive oil
  • green onions for garnish
  • 2 tablespoons chopped fresh parsley
  • 2 pounds small mussels, scrubbed and beards removed
  • 1/8 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 1/2 cup dry white wine
  • 1 8-ounce bottle clam juice

Instructions

  1. 1. In 5-quart Dutch oven, heat olive oil over medium heat. Add onion and cook until tender and lightly browned, about 10 minutes. Add garlic; cook 2 minutes longer.

    2. Stir in tomatoes with their puree, clam juice, white wine, salt, red pepper, and 2 cups water. Heat to boiling over high heat, stirring and breaking up tomatoes with back of spoon. Boil 3 minutes.

    3. Add mussels; heat to boiling. Reduce heat to low; cover and simmer, stirring occasionally, until mussels open, about 4 minutes. Discard any mussels that do not open. Stir in parsley just before serving. Garnish with green onions.
http://www.culinarycafe.com/2009/08/17/Mussel-Soup/