Mussel Soup

Mussel Soup
Photo by © Melanie Acevedo

Ingredients

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