Mussel soup with easy garlic aioli

Mussel soup with easy garlic aioli

Preparation time: 10 mins
Cooking time: 20 mins


  • 400g
    diced tomatoes, with juice
  • 1/4-1/3
    minced garlic
  • 1
    lemon zest
  • Easy garlic aioli
  • ¼
    chopped flat-leaf parsley leaves, stems fine
  • 2
    extra-virgin olive oil
  • 1
    Dijon mustard
  • 1
    mayonnaise (not salad dressing)
  • 1/2
    lemon juice
  • Soup
  • 1/3
    finely chopped tarragon
  • 150
    dry white wine
  • 1.5
    black mussels, beards removed, scrubbed if n


Soup Method
Combine mussels and wine in a large saucepan with a lid. Set over high heat and cook for about 5 minutes, shaking the pan vigorously from time to time. Remove all opened mussels and cook any closed ones a little longer. Discard any that don't open.
Pour the cooking juices through a sieve lined with paper towels and reserve.
Combine oil, chopped parsley stems in a pan and cook over moderate heat for about 2 minutes. Add tomatoes and cook over low heat for about 10 minutes, stirring occasionally. Add the reserved mussel juices and heat through. Stir in mussels and parsley leaves, and reheat for 3 minutes.

Toast baguette slices, spread garlic aioli on each slice and place a slice in each bowl on top of the soup. You may also serve the baguette slices on the side.

Aioli Method
Whisk all ingredients together, chill for at least 3 hours before using.

Read more on: fish/seafood

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