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Mussel soup

Recipe from: 6/22/1995 12:00:00 AM
Ingredients 10
Servings 6


  • 2
    onions, coarsely chopped
  • 2
    cloves garlic, crushed
  • 4
    stalks celery, coarsely chopped
  • oil
  • 2
    tomatoes, peeled and coarsely chopped
  • 1
    chicken stock
  • 125
    white wine
  • 100
    shell noodles, boiled until soft
  • 900
    can mussels in their shells
  • salt and black pepper to taste


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.

Read more on: fish/seafood  |  soup

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