Mussel Soup

Submitted by admin on Mon, 08/17/2009 - 22:26
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Summary

Yield4
Prep Time35 minutes
RecipesSeafood

Description

Mussel Soup

Ingredients

  • 1 tablespoon olive oil

  • 1 large onion, sliced

  • 2 garlic cloves, minced

  • 1 28-ounce can plum tomatoes in puree

  • 1 8-ounce bottle clam juice

  • 1/2 cup dry white wine

  • 1/4 teaspoon salt

  • 1/8 teaspoon crushed red pepper

  • 2 pounds small mussels, scrubbed and beards removed

  • 2 tablespoons chopped fresh parsley

  • green onions for garnish

Instructions

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.