Mussel And Celery Soup

1. 1

   Wash and scrub mussels. Pull away beards and rinse well. Discard any mussels that are open or that don't close when touched.

2. 2

   Cook oil, garlic and red pepper flakes in a large saucepan on medium heat for 1 min until garlic just starts to color. Stir in celery and cook for 2 mins. Add wine and cook for 2 mins. Stir in tomato with reserved juice and simmer for 4 mins.

3. 3

   Increase heat to high and add mussels. Cook for 5-7 mins, covered, until mussels open. Shake pan once or twice during cooking and discard any mussels that do not open. Stir in parsley and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.