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Mussel Soup

Southern.Crockpot's picture
Ingredients
  Fresh mussels 1 1⁄2 Liter (Small Size)
  Butter 25 Gram
  Garlic 1 Clove (5 gm)
  Celery stick 1 , chopped
  Onion 75 Gram, chopped
  Ripe tomatoes 225 Gram, skinned and chopped
  Dry white wine 125 Milliliter (1 1/4 Deciliter)
  Water 125 Milliliter (1 1/4 Deciliter)
  Ground black pepper To Taste
  Fresh chopped parsley 1 Tablespoon
Directions

Scrub and scrape the mussels in several changes of cold water, discarding any that fail to shut tightly.
Melt the butter in a wide pan and over low heat fry the garlic, celery and onion for 5 minutes or until soft and golden.
Add the tomatoes and wine; allow to boil for 3 to 4 minutes then add the water.
After another 2 minutes put in the mussels.
Cover, and cook over quick heat, shaking the pan from time to time, until the mussels open, about 5 minutes.
Throw away any mussels which fail to open.
Discard the shells as they open, and serve immediately with cooking liquor strained over.
Season with a little ground black pepper and chopped parsley.
Serve with crusty French bread and creamy butter.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Seafood
Preparation Time: 
45 Minutes
Cook Time: 
30 Minutes
Ready In: 
75 Minutes
Servings: 
8

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