How To Make Mussel Soup
Served with toasted baguette slices, this mussel soup is packed with the savory flavors of tender mussels and prosciutto, all simmered in a rich wine broth.
In a large pot, heat 3 tablespoons of the oil over moderately low heat. Add the onion, garlic, fennel, celery, bay leaf, orange zest, and turmeric.
Cook for about 15 minutes, covered, stirring occasionally until the vegetables are soft. Stir in the tomatoes and wine and simmer for 5 minutes.
Heat the broiler. Put the bread slices on a baking sheet and brush both sides with the remaining 2 tablespoons of oil. Broil the bread for about 4 minutes in all, turning once, until golden brown.
Discard any mussels that are broken or do not clamp shut when tapped. Add the water, salt, pepper, and mussels to the pot. Cover and bring to a boil.
Cook for 3 to 5 minutes, shaking the pot occasionally, just until the mussels open. As the mussels open, remove them from the pot with a slotted spoon.
When the mussels are cool enough to handle, remove them from their shells.
Remove the bay leaf. Stir the cream into the soup and bring just to a simmer. Stir in the mussels and the prosciutto.
Serve topped with the toasted slices of baguette, and enjoy!
- Calories: 2374.67kcal
- Fat: 58.17g
- Saturated Fat: 18.11g
- Trans Fat: 0.03g
- Monounsaturated Fat: 22.13g
- Polyunsaturated Fat: 10.01g
- Carbohydrates: 336.65g
- Fiber: 16.43g
- Sugar: 34.53g
- Protein: 115.47g
- Cholesterol: 176.24mg
- Sodium: 5418.57mg
- Calcium: 491.72mg
- Potassium: 2445.25mg
- Iron: 38.32mg
- Vitamin A: 397.08µg
- Vitamin C: 44.14mg
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