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Mussel Soup a La Chummie
Number of Servings: 4 Rate this Recipe: |
Ingredients
- 4 lb fresh cultured blue mussels
- 2 tbsp butter
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 clove garlic, minced
- 1 cup dry white wine (chicken, vegetable, or fish stock may be substituted)
- 1 can chopped or crushed tomatoes (28 oz undrained)
- 1 tbsp lemon or lime juice
- 1 tsp dried basil
- 1 pinch pepper, to taste
- 1 pinch parsley for garnish, chopped
Instructions
- Rinse fresh blue mussels in tap water, scrubbing and removing the beard. Discard any mussels that do not close when tapped. Set aside remaining mussels.
- In a heavy soup pot or dutch oven heat the butter and olive oil on medium-high heat. Add the garlic and onion; cook until the onions have softened, about 4 minutes.
- Add the wine (or stock), tomatoes, lemon juice, basil, and pepper. Bring to a boil and then reduce heat and simmer for about 5 minutes.
- Add fresh blue mussels, cover, and then cook for about 7 minutes longer, or until mussels have opened. Throw away any mussels that did not open. Check seasoning and adjust as required.
- Serve in warm soup bowls, with a sprinkle of chopped parsley in each bowl.
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