Tomato Mussel Soup

Name: Tomato Mussel Soup
Ingredients: 3 tablespoons olive oil; 1/2 cup each finely diced onions, carrots and celery; 2 cloves minced garlic; 2 pounds large mussels; 1/2 cup dry white wine; 2 cups canned Italian plum tomatoes, chopped, juices reserved; Chiffonade of basil; Salt and pepper

8 ingredients

9 steps

Ingredients

3 tablespoons olive oil
1/2 cup each finely diced onions, carrots and celery
2 cloves minced garlic
2 pounds large mussels
1/2 cup dry white wine
2 cups canned Italian plum tomatoes, chopped, juices reserved
Chiffonade of basil
Salt and pepper

Directions

1

Heat olive oil in a large enameled casserole.
2

Add onions, carrots, celery and garlic.
3

Cover and simmer, stirring on occasion, for 10 minutes or until really tender.
4

Add the white wine and reduce by half.
5

Add the tomatoes and their juices and simmer for 20 minutes to mellow the flavor.
6

Add the mussels, cover the casserole and cook over high heat until they open.
7

Discard unopened mussels.
8

Spoon mussels and their liquid in deep bowls and garnish with basil.
9

Could also serve over pasta or rice or with a potato salad.