Tomato Mussel Soup

Recipe Ingredients

3 tablespoons	45ml	Olive oil
1/2 cup	31g / 1.1oz	Finely-diced onions
1/2 cup	55g / 1.9oz	Finely-diced carrots
1/2 cup	55g / 1.9oz	Finely-diced celery
2		Garlic cloves - minced
2 lbs	908g / 32oz	Large mussels
1/2 cup	118ml	Dry white wine
2 cups	125g / 4.4oz	Canned Italian plum tomatoes - chopped, and
		Juices reserved
		Chiffonade of basil
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Heat olive oil in a large enameled casserole. Add onions, carrots, celery and garlic. Cover and simmer, stirring on occasion, for 10 minutes or until really tender. Add the white wine and reduce by half. Add the tomatoes and their juices and simmer for 20 minutes to mellow the flavor. Add the mussels, cover the casserole and cook over high heat until they open.

Discard unopened mussels. Spoon mussels and their liquid in deep bowls and garnish with basil. Could also serve over pasta or rice or with a potato salad.

This recipe yields 2 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6651)

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