Mussel Soup
Mussel soup has a flavorful and savory taste with hints of brininess from the mussels. The combination of ingredients in the soup creates a rich and aromatic broth that complements the natural flavors of the mussels and other ingredients.
Ingredients
- 1 lb. mussel meat
- 1 tbsp olive oil
- ¼ cup onion, finely chopped
- 1 clove garlic, minced
- ¼ cup carrot, diced
- ½ celery stalk, diced
- ¼ cup white wine
- 2 cups fish or vegetable broth
- 1 cup canned diced tomatoes
- ½ tsp dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan (for garnish, optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until they become translucent and fragrant.
- Add the diced carrot, diced celery, salt, pepper and dried oregano to the pot. Cook for a few minutes until the vegetables begin to soften.
- Pour in the white wine and let it simmer for a couple of minutes to cook off the alcohol.
- Stir in the canned diced tomatoes, and mix with the vegetables. Add the fish or vegetable broth to the pot and bring it to a simmer. Let it cook for about 10 minutes to allow the flavors to meld together.
- Add the mussel meat to the pot and let it simmer for about 5-7 minutes until the mussel meat is cooked through and tender. Remove the pot from the heat.
- Ladle the soup into bowls, making sure to distribute the mussel meat and vegetables evenly. Garnish with freshly chopped parsley and Parmesan and enjoy!