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Italian Mussel Soup

Canadian.Recipes's picture
Ingredients
  Mussels 3 Pound
  Butter 2 Tablespoon
  Vegetable oil 2 Tablespoon
  Onion 1 , chopped
  Garlic 2 Clove (10 gm), minced
  Dry white wine/Chicken stock 1 Cup (16 tbs)
  Canned tomatoes 28 Ounce (1 Can, 796 Milliliter, Untrained)
  Lemon juice 1 Tablespoon
  Dried basil 1 1⁄2 Teaspoon
Directions

Scrub mussels, removing any beards. Discard any mussels that don't close. Set aside.
In large heavy saucepan or Dutch oven, heat butter and oil over medium-high heat; cook onion and garlic until softened, about 4 minutes. Add wine, tomatoes, lemon juice and basil, crushing tomatoes with fork; bring to boil. Reduce heat and simmer for 5 minutes.
Add mussels; cover and cook for 5 to 7 minutes or until mussels have opened. Discard any that remain closed. Taste and adjust seasoning.

Recipe Summary

Cuisine: 
Italian
Course: 
Appetizer
Method: 
Saute

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