Mussel Soup

serves| 6-8

Prep Time|15 minutes

Cooking Time|20 Minutes

ingredients

  • 1/3 cup extra virgin olive oil
  • 3 ½ lb. fresh mussels, cleaned
  • ¾ cup dry white wine
  • 4 garlic cloves, chopped
  • 4 anchovy fillets in oil, finely chopped
  • ¼ tsp crushed red pepper flakes
  • 1 can 796 ml diced tomatoes
  • 1/3 cup fresh parsley, chopped
  • Extra virgin olive oil for garnish
  • Salt and freshly ground black pepper

cooking directions

  • In a skillet, heat half the olive oil over medium-high heat. Add mussels and white wine. Cover and steam over high heat until mussels open. Discard any unopened mussels.
  • In a large skillet, heat remaining olive oil and lightly brown the garlic. Stir in the anchovies. Add pepper flakes and parley. Simmer for 20 minutes, uncovered.
  • Add the cooked mussels and salt and pepper to taste. Serve in warm soup bowls topped with a drizzle of extra virgin olive oil, if desired.
  • Enjoy

ingredients in this recipe