Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 large carrots, chopped
  • 3 cloves garlic, grated
  • ½ teaspoon salt
  • 2 pounds  fresh mussels, scrubbed with beards removed * see notes
  • 1 bottle white wine
  • 1-14 ounce can chopped tomatoes
  • 1 tablespoon fresh parsley, chopped
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Recipe Description

Continuing soup week with one of my faves, mussel soup. A rich tomato based broth, with wine, garlic and fresh parsley. Serve with crusty bread and you have a quick and easy meal that I made in under 20 minutes.
Based on the Belgian classic, moules (mussels) provençale. Brussels is one of my favorite cities and I can never get enough mussels when I’m in Brussels (oh, a little poetry).

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