Mussel Soup

Mussel Soup
Photo by © Melanie Acevedo

Ingredients

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

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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