Recipes

Herb Bouquet Soup with Mussels
  • Ingredients
  • 3 pounds mussels in their shells
  • 2 large garlic cloves, minced
  • 1 small onion, chopped
  • 1 bay leaf, crumbled
  • 1 cup dry red wine
  • 1 cup water
  • 1/4 cup olive oil
  • 6 to 8 large scallions, chopped (some tops)
  • 3 tomatoes,chopped OR
  • 1-1/2 cups canned Italian plum tomatoes
  • 1/2 cup tomato puree
  • 2 tablespoons Herb Bouquet Pesto (page 37)
  • salt and freshly ground pepper to taste
  • chopped fresh parsley for garnish
Directions
  1. Scrub the mussels well and remove the stringy beard with a knife
  2. A soapless scouring pad works well for scrubbing
  3. Discard any mussels that are open
  4. Mussels must be very fresh and used within one day of purchase. In a large saucepan, combine the mussels, garlic, onion, bay leaf, wine and water
  5. Shake to distrib- ute the mussels and steam for about 3 to 4 min- utes, just until the mussels open
  6. Remove the opened mussels, discarding any that are closed
  7. Strain the broth through 2 thicknesses of damp- ened cheese cloth and set aside. Heat the olive oil in a large heavy skillet, and saute the scallions until softened
  8. Add the strained mussel broth slowly, leaving any remaining sedi- ment in the pan
  9. Cook rapidly for 4 or 5 minutes to reduce the volume and intensify the flavor
  10. Add the remaining ingredients and simmer for about 5 minutes
  11. Remove the mussels from the shells and add to the soup and taste for seasoning
  12. Sprinkle a little chopped parsley to garnish each soup bowl
  13. Serves 4.


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