Tomato Mussel Soup

1. 1

   Heat olive oil in a large enameled casserole.

2. 2

   Add onions, carrots, celery and garlic.

3. 3

   Cover and simmer, stirring on occasion, for 10 minutes or until really tender.

4. 4

   Add the white wine and reduce by half.

5. 5

   Add the tomatoes and their juices and simmer for 20 minutes to mellow the flavor.

6. 6

   Add the mussels, cover the casserole and cook over high heat until they open.

7. 7

   Discard unopened mussels.

8. 8

   Spoon mussels and their liquid in deep bowls and garnish with basil.

9. 9

   Could also serve over pasta or rice or with a potato salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.