Mussel Soup

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Mussel Soup

Mussel Soup
Servings 4


  • 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


  • 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.

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