Mussel Soup

This soup cooks mussels directly in a tomato base flavored with garlic, parsley, olive oil, and hot red chili pepper. It is served over grilled bread that has been lightly rubbed with mashed garlic.

This clam soup is built on olive oil, shallots or onion, garlic, parsley, wine, and a small amount of hot red chili pepper. The clams are cooked just until they open, then served promptly with grilled bread.

Mussel Soup

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Servings: 4 servings

Course: Main Dish

Ingredients Equipment Method

Ingredients

  

1x2x3x?

Main Ingredients

• 2 pounds mussels live in their shells (905 g)
• 1/3 cup extra virgin olive oil 80 ml
• 1 1/2 tsp garlic chopped fine (7.5 ml)
• 1 tbsp parsley chopped coarse (15 ml)
• 1 cup canned imported Italian plum tomatoes drained and cut up (240 ml)
• 1/8 tsp chopped hot red chili pepper 0.6 ml
• For each serving: 1 thick slice of crusty bread grilled or browned in the oven, lightly rubbed with a peeled mashed garlic clove

Equipment

• Pot
• Oven

Method

 

1. Wash and clean the mussels thoroughly, discarding any that do not clamp shut when touched.
2. In a pot large enough to hold the mussels, heat the olive oil over medium. Add the chopped garlic and cook until it turns a light gold. Stir in the parsley, then add the tomatoes and the chili pepper. Simmer uncovered at a gentle, steady simmer for about 25 minutes, until the oil floats free from the tomatoes.
3. Add the mussels in their shells, cover, raise the heat to high, and cook until all the mussels open, moving them around and bringing up the ones from the bottom as they cook.
4. Put a slice of the garlicky grilled bread in each bowl and ladle the mussels with their sauce and juices over it. Serve at once.
5. Source pages: p.174-p.175

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