Mussel Soup

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Onion - sliced (large)
2		Garlic cloves - minced
1		Plum tomatoes in puree - (28 oz)
1		Clam juice - (8 oz)
1/2 cup	118ml	Dry white wine
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Crushed red pepper
2 lbs	908g / 32oz	Small mussels - scrubbed, and
		Beards removed
2 tablespoons	30ml	Chopped fresh parsley
		Green onions - for garnish

Recipe Instructions

In 5-quart Dutch oven, heat olive oil over medium heat. Add onion and cook until tender and lightly browned, about 10 minutes. Add garlic; cook 2 minutes longer.

Stir in tomatoes with their puree, clam juice, white wine, salt, red pepper, and 2 cups water. Heat to boiling over high heat, stirring and breaking up tomatoes with back of spoon. Boil 3 minutes.

Add mussels; heat to boiling. Reduce heat to low; cover and simmer, stirring occasionally, until mussels open, about 4 minutes. Discard any mussels that do not open. Stir in parsley just before serving. Garnish with green onions.

This recipe yields 10 cups for 4 main-dish servings.

Source:
Culinary Cafe (soup archive) at http://www.culinarycafe.com

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