Mussel Soup a La Chummie
Number of Servings: 4
Source: Newfoundland and Labrador Department of Fisheries and Aquaculture
Ingredients
4 lbs (1.8 kg) fresh PEI Mussels
2 Tbsp (30 mL) butter
2 Tbsp (30 mL) olive oil
1 large onion, chopped
3 clove garlic, minced
1 cup (250 mL) dry white wine (chicken, vegetable, or fish stock may be substituted)
1 can chopped or crushed tomatoes (28 oz undrained)
1 Tbsp (15 mL) lemon or lime juice
1 tsp (5 mL) dried basil
1 pinch pepper, to taste
1 pinch parsley for garnish, chopped
Method
- Rinse fresh PEI Mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
- In a heavy soup pot or dutch oven heat the butter and olive oil on medium-high heat. Add the garlic and onion; cook until the onions have softened, about 4 minutes.
- Add the wine (or stock), tomatoes, lemon juice, basil, and pepper. Bring to a boil and then reduce heat and simmer for about 5 minutes.
- Add fresh PEI Mussels, cover, and then cook for about 7 minutes longer, or until mussels have opened. Throw away any mussels that did not open. Check seasoning and adjust as required.
- Serve in warm soup bowls, with a sprinkle of chopped parsley in each bowl.