Mussel Soup

Mussel Soup
Photo by © Melanie Acevedo

Ingredients

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

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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