Ingredients Jump to Instructions ↓

  1. 4 Mussels

  2. 1/4 cup 15g / 1/2oz Chopped onion

  3. 1/4 cup 27g / 1oz Chopped celery

  4. 2 teaspoons 10ml Chopped garlic

  5. 1/4 cup 59ml Olive oil

  6. 1 teaspoon 5ml Basil

  7. 1/2 cup 118ml Dry white wine

  8. 2 cups 125g / 4.4oz Italian plum tomatoes

  9. Freshly-ground black pepper - to taste

  10. Crusty bread - for serving

Instructions Jump to Ingredients ↑

  1. Saute onion, celery, and garlic in olive oil in a heavy pot or saucepan. Add basil and pepper and continue to saute. Add white wine and boil down to approximately 1/4 cup. Add tomatoes and simmer uncovered for 20 minutes. Stir often.

  2. Add mussels, cover pot and cook over high heat until the shells open. Pour into soup bowls and garnish with fresh parsley. Serve with chunks of crusty bread for dipping in the broth.

  3. This recipe yields 4 servings.


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