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Mussel Soup
Serves: 4 main-dish servings
Yields: About 10 cups
Preparation time: 35 minutes
Ingredients:
1 tablespoon olive oil
1 large onion, sliced
2 garlic cloves, minced
1 28-ounce can plum tomatoes in puree
1 8-ounce bottle clam juice
1/2 cup dry white wine
1/4 teaspoon salt
1/8 teaspoon crushed red pepper
2 pounds small mussels, scrubbed and beards removed
2 tablespoons chopped fresh parsley
green onions for garnish
1. 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.
2. 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.
3. 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.
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