Name: Mussel Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 5 tbsp olive oil; 1 onion; 1 garlic clove; 1 fennel bulb; 1 celery rib; 1 bay leaf; ½ orange zest; ¼ tsp turmeric; 3 plum tomatoes; 1 cup dry white wine; 8 baguette; 3 lbs mussels; 3 cups water; 1 tsp salt; ¼ tsp fresh ground black pepper; ¾ cup heavy cream; ¼ lb prosciutto

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.

Preparation: 15 minutes

Cooking: 30 minutes

Total: 45 minutes

Serves:

Ingredients

5tbspolive oil
1onion
1garlic clove
1fennel bulb
1celery rib
1bay leaf
½orange zest,grated
¼tspturmeric
3plum tomatoes
1cupdry white wine
8baguette,½-inch slices
3lbsmussels
3cupswater
1tspsalt
¼tspfresh ground black pepper
¾cupheavy cream
¼lbprosciutto,or other flavorful ham

Instructions

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!