Mussel Soup with Tomatoes and White Wine
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
Ingredients
- 2 lbs small mussels
- 2 oz butter
- 4 oz onions chopped finely
- 8 oz ripe tomatoes skinned and chopped
- ½ cup 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.
Notes
- Fresh mussels give the best flavor and produce the most delicious broth.
- Don't add salt until you've tasted the finished broth; mussels are naturally salty.
- Don't overcook the mussels, or they can become rubbery.
- For a silky broth, strain the cooking liquid before serving.
- For a creamy variation, add a little heavy cream or crème fraîche just before serving.
- Leftover broth can be frozen separately, but cooked mussels are best eaten fresh.
Nutrition
Calories: 495kcalCarbohydrates: 20gProtein: 29gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 126mgSodium: 855mgPotassium: 1141mgFiber: 2gSugar: 6gVitamin A: 2024IUVitamin C: 38mgCalcium: 97mgIron: 10mg
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