Mussel Soup

Mussel Soup
Photo by © Melanie Acevedo

Ingredients

  • 5 tablespoons olive oil
  • Grated zest of ½ orange
  • 3 plum tomatoes, chopped
  • 1 rib celery, chopped
  • ¼ teaspoon turmeric
  • 3 cups water
  • ¼ teaspoon fresh-ground black pepper
  • + 10 more ingredients
    • 1 cup dry white wine
    • 1 onion, chopped
    • ¼ pound prosciutto or other flavorful ham, chopped
    • 1 clove garlic, minced
    • 8 ½- inch slices baguette
    • ¾ cup heavy cream
    • 3 pounds mussels, scrubbed and debearded
    • 1 teaspoon salt
    • 1 bay leaf
    • 1 fennel bulb, chopped

1. In a large pot, heat 3 tablespoons of the oil over moderately low heat. Add the onion, garlic, fennel, celery, bay leaf, orange zest, and turmeric. Cook, covered, stirring occasionally, until the vegetables are soft, about 15 minutes. Stir in the tomatoes and wine and simmer for 5 minutes. 2.M...

View full recipe at My Recipes

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