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Mussel Soup

Chef admin | Restaurant

Easy and satisfying -- serve with Italian bread to soak up every last drop.

  • Serves: Makes 10 cups
  • Vegetarian: ---
  • Preparation Time: 15 minutes
  • Cusine: ---
  • Difficulty: ---
  • Meal Type: ---
  • Main Ingredient: ---
  • Dish Type: Soups
  • Main Cooking Method: ---
  • Season/Occasion: ---
  • Recipe


    • 2 cloves minced Garlic
      28 oz. can Plum tomato puree
      8 oz. bottled Clam juice
      1/2 cup dry White wine
      1/4 tsp. Salt
      1/8 tsp. crushed Red Pepper
      1 lg. Onion
      1 tblsp. Olive oil
      2 lbs. small, scrubbed and beards removed Mussels
      2 tblsp. fresh chopped Parsley
      For garnish Green onions


    1. 1) In 5-quart Dutch oven, heat olive oil over medium heat. Add onion and cook until tender and lightly browned, about 10 minutes. Add garlic; cook 2 minutes longer.

      2) Stir in tomatoes with their puree, clam juice, white wine, salt, red
      pepper, and 2 cups water. Heat to boiling over high heat, stirring and breaking up tomatoes with back of spoon. Boil 3 minutes.

      3) Add mussels; heat to boiling. Reduce heat to low; cover and simmer, stirring occasionally, until mussels open, about 4 minutes. Discard any mussels that do not open.

      4) Stir in parsley just before serving. Garnish with green onions.

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