Mussel Soup Recipe

Serves/Makes: 4 servings

Ingredients:

  • 3 quarts scrubbed, bearded, unshucked mussels
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 1 large onion, minced
  • 1 clove garlic, minced
  • 3 tablespoons minced fresh cilantro or parsley
  • 3 cups water
  • 2/3 cup white wine
  • 1 can (8-ounces) tomatoes, drained and chopped
  • Salt and freshly ground pepper
How to cook Mussel Soup:
  • Heat the oil and butter in a large heavy-bottomed kettle, add the onion, the garlic, and the cilantro and sauté gently for about 5 minutes until the onion is soft and lightly colored.
  • Pour in the water and wine and add the tomatoes. Season to taste with salt and pepper.
  • Add the mussels and bring to a boil. Cover the pan, lower the heat and simmer gently for about 10 minutes or until the mussel shells have opened. Discard any mussels that do not open during cooking.
  • Snap off empty half-shells and put mussels into a warmed soup tureen or divide among individual soup bowls. Spoon soup over and serve at once.

Note:

The Mussel Soup recipe is delicious, simple, and really easy to cook.


This recipe for Mussel Soup serves/makes: 4 servings

The Mussel Soup recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Mussels (more Mussels recipes)
Preparation Method: Soup/Stew (more Soup/Stew recipes)

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