Italian Mussel Soup
|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|
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.