Mediterranean Mussel and Chickpea Soup with Fennel and Lemon

1. 1

   Heat the olive oil in a large saucepan or Dutch oven over medium heat, and add the garlic and chile flakes.

2. 2

   Before the garlic colors, add the mussels and white wine.

3. 3

   Increase the heat to high, cover, and let the mussels steam for 3 to 4 minutes, or until they just open.

4. 4

   Discard any mussels that dont open and transfer the others to a baking dish with any cooking liquid that is in the pan.

5. 5

   Set in the refrigerator until cool enough to handle.

6. 6

   Once cool, remove the mussels from the shells, and discard the shells.

7. 7

   (Note: You can keep the mussels in the fridge until ready to serve the soup, then proceed from this point.)

8. 8

   In a medium-size saucepan, combine the mussels, cooking liquid, chickpeas, and sliced fennel and heat through.

9. 9

   The fennel should retain a bit of a bite.

10. 10

    Season to taste with salt and pepper.

11. 11

    Add the lemon juice and parsley.

12. 12

    Serve immediately.

* Per serving · 4 servings · Values may vary.

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