The soup base can be made ahead and refrigerated. Bring it back to a boil before adding the mussels.
Ingredients:
4 Lb mussels, rinsed with any beards removed at the last minute. If farm raised they do not have to be scrubbed. Take any partially opened mussels and squeeze. If they do not close, discard.
3 Tbl extra virgin olive oil
3 cloves garlic, minced
1 large onion, chopped
2 lbs tomatoes - can use a 28 oz can tomatoes, reserve juice, chop roughly
2 bay leaves
2 cups dry white wine
2 cups chicken broth
1/2 cup of minced parsley
Heat the oil in a large casserole or stockpot. Add the onions and cook over medium heat for 5 minutes. Add the garlic and cook 2 minutes more. Place bay leaves, white wine and chicken stock in pot and simmer for thirty minutes. Add tomatoes into pot and cook for another five minutes. Stir in the mussels and cook for 6-10 minutes. All the mussels should be open. Discard any that are not. Serve soup in bowls with parsley sprinkled on top. Make sure to have crusty bread on the side.
Return to Recipe Index
