Mussel Soup
Mussel Soup is my last recipe for the soup section. I’ve had this dish many times before but did not know it was considered a soup. This is also the first time I’ve had it prepared without wine. In the Midwest, finding fresh mussels can be a challenge. Fortunately for me local grocers had them in abundance in time for this recipe.
Garlic is sautéed in oil then simmered with parsley, chili pepper and tomatoes for a while before adding the mussels. They are cooked just until the shells have opened. The soup is served ladled over a slice of garlic rubbed toasted bread. The bread soaks up the juices and becomes a delicious accompaniment.
Mussel Soup
©2010 Irene D. Ericson
I love this soup!
Yum Irene, it looks fantastic!
There is absolutely nothing wrong with cooking mussels with wine, but it is French in style rather than Italian. We prefer the more tender acidity of tomatoes to that of wine, and it is an instance where the meaty, sweet imported canned San Marzano tomatoes may even be a safer choice than fresh tomatoes. My Neapolitan friends always use the canned.
In studying your photo Irene, I was surprised to see nearly no juice in the dish. There should be a lot. Where did it go, into the bread? Were you generous enough with olive oil? It does look very tasty, however.
Irene responds:
Thank you for explaining the difference. My bread slice was too big. It soaked up all the broth like a sponge.
I forgot to tell you that you had to invite ME to dinner yesterday!
Irene, I love mussels, but I am SO glad I got the clams with the wine, and you got the mussels with tomatoes, as I am NOT a tomato fan!
Yours look luscious even with tomatoes!