Mussel Soup is my last recipe for the soup section. I’ve had this dish many times before but did not know it was considered a soup. This is also the first time I’ve had it prepared without wine. In the Midwest, finding fresh mussels can be a challenge. Fortunately for me local grocers had them in abundance in time for this recipe.
Garlic is sautéed in oil then simmered with parsley, chili pepper and tomatoes for a while before adding the mussels. They are cooked just until the shells have opened. The soup is served ladled over a slice of garlic rubbed toasted bread. The bread soaks up the juices and becomes a delicious accompaniment.
©2010 Irene D. Ericson