Italian Mussel Soup
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 15 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 kg mussel (s)
- 2 cloves garlic, finely sliced
- 4 tablespoon olive oil
- 1 chilli pepper (s), pitted
- 2 dl white wine, dry
- 400 g tomato (s), peeled from the can, cut into pieces
- 1 bunch leaf parsley, chopped
- Sea salt and pepper, black from the mill
Print Recipe
Pin Recipe Instructions
- Wash the mussels under running water. Remove any beards and deposits on the bowls. Tick open mussels with a knife and remove if they do not close.
- Heat the oil in a large saucepan. Sweat the garlic, the chilli pepper and some of the parsley, add the tomatoes and white wine.
- After about 10 minutes add the mussels. Pepper well, cook covered for another 5 minutes and shake up every now and then. Scatter the rest of the parsley and serve with toasted bread.
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