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.
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
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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.
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Cook for about 15 minutes, covered, stirring occasionally until the vegetables are soft. Stir in the tomatoes and wine and simmer for 5 minutes.
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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.
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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.
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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.
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When the mussels are cool enough to handle, remove them from their shells.
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Remove the bay leaf. Stir the cream into the soup and bring just to a simmer. Stir in the mussels and the prosciutto.
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Serve topped with the toasted slices of baguette, and enjoy!
Nutrition
- 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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