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15-minute Spicy Mussel Soup Recipe

Ingredients

How to make it

  • 1. Heat the olive oil in a large pot or Dutch oven over medium heat. peel and chop the onion and add it. Chop the parsley and set it aside. Mince the garlic cloves. Add garlic to onions along with red pepper flakes. Stir. Let cook for 30 seconds while you open the cans of crushed and diced tomatoes.
  • 2. Add the cans of tomatoes to the pot along with the chicken broth, salt and half of the chopped parsley. Stir, cover and increase heat to high. Cook until it reaches a boil See Photo. Reduce to a heavy simmer.
  • 3. If using fresh mussels, remove the beards from the mussels (just pull off the thread that runs along them, if that thread is there) and gently scrape off any barnacles. Put them in a colander and rinse with cold water. If any mussels are open, tap them. If they close they're fine. If they stay open, discard. If using frozen; bring to room temp and rinse well.
  • 4. Once the soup is simmering, add the mussels. Cook until all mussels have opened. If most have opened, discard any that have stayed closed. If using frozen simmer seven to ten minutes. Ladle into bowls and sprinkle with grated cheese and remaining parsley.
  • Some crusty bread, to soak up the delicious sauce with, is a must See Photo. A simple green salad goes well. A light dry Zinfandel would be welcome.
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The Cook

elgourmand2 APia, Samoa

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