Classic French Mussel Soup, Easy, Elegant And Full of Flavor
A dreamy bowl of mussel soup with wine, tomatoes, and herbs. It is simple, elegant, and wildly delicious. A perfect cozy dinner for two or increase ingredients for a crowd!
Equipment
- Large heavy pot or Dutch oven
- Fine mesh strainer
- Chef’s knife
- Cutting board
- Wooden spoon
- Ladle
- Bowl for discarding shells
Ingredients
- 1 kg small mussels
- 2 oz butter
- 4 oz onions chopped finely
- 8 oz ripe tomatoes skinned and chopped
- 8 tablespoon dry white wine
- Black pepper
- Parsley chopped for garnish
Instructions
- Clean the mussels well by scrubbing and scraping them in several changes of cold water – IMPORTANT – throw away any that do not shut tightly!)
- Fry the chopped onion in a heavy-bottomed pan in the melted butter, until soft and golden.
- Pour the wine into the onions.
- Add the chopped tomatoes and boil for 1 minute.
- Add the mussels, cover the pan, and cook quickly for about eight minutes, shaking the pan until the mussels open.
- Remove the shells as they open.
- IMPORTANT - Throw away any that do not open!!
- Place the mussels in a serving bowl immediately with the liquid strained over them.
- Season with freshly ground black pepper and garnish with chopped parsley.
- So Delicious!
Notes
- Mussels cook fast—overcooking will make them rubbery.
- Always discard mussels that are open before cooking, and discard those that don't open after cooking.
- Strain the broth if you want a perfectly silky finish.
- Warm your bowls before serving, your soup stays hot longer.
Nutrition
Calories: 515kcalCarbohydrates: 21gProtein: 32gFat: 29gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 132mgSodium: 923mgPotassium: 1217mgFiber: 2gSugar: 6gVitamin A: 2062IUVitamin C: 40mgCalcium: 103mgIron: 11mg
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