Mussel Soup with White Wine

  • Difficulty: Medium
  • 15 minutes
  • 4 servings
Mussel Soup with White Wine

Let’s pair mussels with acidic tomatoes and flavor the whole thing with chicken broth. Spiking them with chili flakes sounds good, too. And finally, let’s add a special extra-flavor with a dry white wine, which by the way, is perfect for serving along with our soup.

Ingredients

1 tablespoon olive oil
2 garlic cloves, crushed
1 onion, diced
½ teaspoon chili flakes
⅔ cup tomato paste
1 cup canned tomatoes
salt
1 cup chicken broth
1 cup water
2 pounds of mussels
½ cup white wine
½ cup fresh parsley, chopped

Steps

  1. Add the olive oil, garlic, and onion to a pot over low heat. Cook and stir until tender.
  2. Add the chili flakes, tomato paste, and canned tomatoes. Stir them in and season with salt.
  3. Add the chicken broth and water. Stir and bring to a boil.
  4. Add the mussels and cook them until they are opened (if fresh) or for 3-4 minutes.
  5. Add the wine, stir it in. Add the fresh parsley and remove from heat.

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