Brothy Mussel Soup

Name: Brothy Mussel Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4-6 serving(s)
Ingredients: 30 fresh mussels (scrub and debeard); 2 garlic cloves, crushed; 1 onion, peeled and chopped; 2 tablespoons olive oil; 2 tablespoons parsley, chopped; 1 teaspoon chopped fresh chili pepper; 2 tablespoons lemon juice; 3/4 cup dry white wine; 1 1/2 cups water; 400 g crushed tomatoes with juice; salt and black pepper

Submitted by ltdsaloon16r

"Adapted from NZ cookbook"

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photo by Peter J

Ready In:: 35mins
Ingredients:: 11
Serves:: 4-6

ingredients

30 fresh mussels (scrub and debeard)
2 garlic cloves, crushed
1 onion, peeled and chopped
2 tablespoons olive oil
2 tablespoons parsley, chopped
1 teaspoon chopped fresh chili pepper
2 tablespoons lemon juice
³⁄₄ cup dry white wine
1 ¹⁄₂ cups water
400 g crushed tomatoes with juice
salt and black pepper

directions

Heat oil in large saucepan.
Add chopped onion, and garlic and cook until clear.
Add parsley and chilli and cook for 1-2 minutes.
Increase heat and add lemon juice, wine and water and bring to the boil.
Add tomatoes.
Bring to boil.
Add cleaned mussels and cook covered over a moderate heat for about 5 minutes.
Discard any mussels that have not opened.
Remove the top shell from each mussel.
Season with salt and pepper and serve immediately.

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Reviews

Thank you so much Evie! What a terrific way to use mussels. Dugan isn't a fan of tomato based soups but had two bowls of this. It was the nicest meal I have had in ages. Thank you so much.

Pot Scrubber
Scrumptious! I used some prepared NZ mussels so didn't have the lower half of the shells for presentation but the taste was outstanding! I used a whole dried chipotle chili with seeds rather than fresh chili which made it quite spicy but chipotle was a great match for the recipe. I served along with some sliced french stick bread.

Peter J