Mussel Soup

Mussel Soup
Photo by © Melanie Acevedo

Ingredients

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

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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