Mussel Soup

AuthorAlyssa Saltzman
RatingDifficultyBeginner

Mussels are very widely used in Italy, this soup is perfect as an appetizer or on a cold day

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Yields1 Serving
Prep Time40 minsCook Time15 minsTotal Time55 mins

Ingredients
 3 lbs fresh mussels
 6 cloves of garlic
 ½ bunch of italian parsley
 ½ cup dry white wine
 ½ cup olive oil
 salt and pepper
 crushed red pepper
 4 oz can of tomato sauce
 4 slices italian bread

Directions
1

Wash the mussels well, brushing the shells

2

Place them in a large pan, cover and simmer for a few minutes.

3

Filter the water that is at the bottom of the pan. Set aside.

4

Chop the parsley and the garlic.

5

Return mussels to the burner at medium heat,

6

Pour the olive oil in the pan, add the garlic, parsley, salt and pepper and 1/2 cup (120 ml.) of dry wine.

7

Let evaporate for a couple of minutes.

8

Add the water you set aside and the tomato sauce.

9

Add the crushed red pepper.

10

Taste for salt.

11

Cover and let it simmer for about 15 minutes

12

Toast the Italian bread and serve with the soup.

Ingredients

Ingredients
 3 lbs fresh mussels
 6 cloves of garlic
 ½ bunch of italian parsley
 ½ cup dry white wine
 ½ cup olive oil
 salt and pepper
 crushed red pepper
 4 oz can of tomato sauce
 4 slices italian bread

Directions

Directions
1

Wash the mussels well, brushing the shells

2

Place them in a large pan, cover and simmer for a few minutes.

3

Filter the water that is at the bottom of the pan. Set aside.

4

Chop the parsley and the garlic.

5

Return mussels to the burner at medium heat,

6

Pour the olive oil in the pan, add the garlic, parsley, salt and pepper and 1/2 cup (120 ml.) of dry wine.

7

Let evaporate for a couple of minutes.

8

Add the water you set aside and the tomato sauce.

9

Add the crushed red pepper.

10

Taste for salt.

11

Cover and let it simmer for about 15 minutes

12

Toast the Italian bread and serve with the soup.

Mussel Soup