Mussel soup

Name: Mussel soup
Yield: 6 servings
Cuisine: Boil
Ingredients: 2.00 onions coarsely chopped; 2.00 garlic cloves, crushed; 4.00 celery stalks chopped; oil; 2.00 kg tomatoes peeled and coarsely chopped; 1.00 Litres stock chicken; 125.00 ml wine white; 100.00 g pasta shell; 900.00 g mussels; salt and freshly ground black pepper to taste

6 servings

Rate this recipe

Fish/Seafood

By Food24 November 03 2009

Print Recipe

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (10)

2.00	onions — coarsely chopped
2.00	garlic — cloves, crushed
4.00	celery stalks — chopped
	oil
2.00 kg	tomatoes — peeled and coarsely chopped
1.00 Litres	stock — chicken
125.00 ml	wine — white
100.00 g	pasta — shell
900.00 g	mussels
	salt and freshly ground black pepper — to taste

Tap for ingredients

Method:

Sauté the onion, garlic and celery in the oil until soft. Add the tomatoes and simmer to form a purée. Mash the vegetables with a potato masher and add the chicken stock (made with 2 stock cubes) and white wine. Simmer for about 20 minutes. Season to taste with salt and black pepper. Add the noodles and mussels just before serving and heat until warmed through. Serve with garlic bread, if desired.
Serves 4-6.