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
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).
