Ingredients Jump to Instructions ↓

  1. 1/4c Coarsely chopped onion

  2. 2 ts Freshly grated lemon Shells, scrubbed thorough

  3. 4 Dozen small mussels in Including juice Wholepack tomatoes,chopped

  4. 2 c Canned italian plum or 1/2c Dry white wine Freshly ground black pepper

  5. 1 ts Dried basil Basil or 1 tb Finely chopped fresh 1/2c Olive oil

  6. 1 ts Coarsely chopped garlic

  7. 1 ts Coarsely chopped celery Peel

Instructions Jump to Ingredients ↑

  1. + Directions : 1. Combine the onions, celery and garlic on a cutting board and chop together very finely.

  2. Heat the olive oil in a 3 to 4-quart saucepan. Add the chopped vegetables, basil and a few grindings of pepper. Cook over moderate heat, stirring frequently, 8 to 10 minutes.

  3. Add the wine and boil briskly to reduce the mixture to about 1/4 cup. Add the tomatoes and simmer uncovered about 20 minutes over low heat.

  4. Add the mussels, cover the pan and cook a few minutes longer. Discard any that remain closed. Serve immediately. NOTE: The soup can be made ahead and warmed over medium heat. Do not make more than 1 day in advance. Be sure to scrub the mussels well, so as to remove all of the beards. Garnish with lemon peel.


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