Mussel Soup

Course : Fish
Serves: 4
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1 tablespoon olive oil
1 large onion -- sliced
2 cloves garlic -- minced
28 ounces plum tomatoes in puree
8 ounces clam juice
1/2 cup dry white wine
1/4 teaspoon salt
1/8 teaspoon crushed red pepper
2 pounds small mussels -- scrubbed and beards removed
2 tablespoons chopped fresh parsley green onions for garnish

Preparation / Directions:

1. In 5-quart Dutch oven, heat olive oil over medium heat. Add onion and cook until tender and lightly browned, about 10 minutes. Add garlic; cook 2 minutes longer. 2. Stir in tomatoes with their puree, clam juice, white wine, salt, red pepper, and 2 cups water. Heat to boiling over high heat, stirring and breaking up tomatoes with back of spoon. Boil 3 minutes. 3. Add mussels; heat to boiling. Reduce heat to low; cover and simmer, stirring occasionally, until mussels open, about 4 minutes. Discard any mussels that do not open. Stir in parsley just before serving. Garnish with green onions.


Nutritional Information:

1136 Calories (kcal); 34g Total Fat; (29% calories from fat); 111g Protein; 70g Carbohydrate; 254mg Cholesterol; 4047mg Sodium

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