Mussel soup with tomato and chilli

Recipe~Finder

Cooking time: Less than 60 minutes

Healthy options: Healthy; Egg free; Low carb; Nut free

Serves: 4

Type: Seafood; Family; Soup

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Kitchen friendly view

By Loukie Werle

Ingredients

1.5kg black mussels, beards removed, scrubbed if necessary, rinsed well
150ml dry white wine
2 tablespoons extra-virgin olive oil
2 large cloves garlic, finely chopped, plus 1 clove, cut in half
¼ cup chopped flat-leaf parsley leaves, stems finely chopped
400g can diced tomatoes, with juice
1 small hot red chilli, finely chopped, seeds removed, if preferred
4 thick baguette slices, diagonally cut

Preparation 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 garlic and chopped parsley stems in a pan and cook over moderate heat for about 2 minutes, or until garlic is fragrant. Add tomatoes and chilli 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, rub with halved garlic clove and place each slice in a bowl. Ladle soup on top. You may also serve the baguette slices on the side.

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