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Recipe courtesy of Michele Urvater

Show: Cooking Monday-Friday

Episode: Mussels

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Total:: 1 hr 30 min
Prep:: 30 min
Cook:: 1 hr

Yield:: 2 servings

Level:: Easy

Ingredients

3 tablespoons olive oil
1/2 cup each finely diced onions, carrots and celery
2 cloves minced garlic
2 pounds large mussels
1/2 cup dry white wine
2 cups canned Italian plum tomatoes, chopped, juices reserved
Chiffonade of basil
Salt and pepper

Directions

Heat olive oil in a large enameled casserole. Add onions, carrots, celery and garlic. Cover and simmer, stirring on occasion, for 10 minutes or until really tender. Add the white wine and reduce by half. Add the tomatoes and their juices and simmer for 20 minutes to mellow the flavor. Add the mussels, cover the casserole and cook over high heat until they open. Discard unopened mussels. Spoon mussels and their liquid in deep bowls and garnish with basil. Could also serve over pasta or rice or with a potato salad.

My Private Notes

Name: Tomato Mussel Soup
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 2 servings
Ingredients: 3 tablespoons olive oil; 1/2 cup each finely diced onions, carrots and celery; 2 cloves minced garlic; 2 pounds large mussels; 1/2 cup dry white wine; 2 cups canned Italian plum tomatoes, chopped, juices reserved; Chiffonade of basil; Salt and pepper

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