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Prep 15 mins
Cook 15 mins
Quick From Scratch Soups & Salads - Food & Wine. WINE: bright, fruity rosé - In Provence, where fish soups are staples, they're washed down with bottles of the delicious local pink wines.
- 5 tablespoons olive oil
- 1 onion, chopped
- 1 garlic clove, minced
- 1 fennel bulb, chopped
- 1 celery rib, chopped
- 1 bay leaf
- 1⁄2 grated orange, zest of
- 1⁄4 teaspoon turmeric
- 3 plum tomatoes, chopped
- 1 cup dry white wine
- 8 1⁄2 inches slices baguette
- 3 lbs mussels, scrubbed and debearded
- 3 cups water
- 1 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 3⁄4 cup heavy cream
- 1⁄4 lb prosciutto or 1⁄4 lb other flavorful ham, chopped
- In a large pot, heat 3 tablespoons of the oil over moderately low heat. Add the onion, garlic, fennel, celery, bay leaf, orange zest, and turmeric.
- Cook, covered, stirring occasionally, until the vegetables are soft, about 15 minutes. Stir in the tomatoes and wine and simmer for 5 minutes.
- Meanwhile, heat the broiler. Put the bread slices on a baking sheet and brush both sides with the remaining 2 tablespoons of oil. Broil the bread, turning once, until golden brown, about 4 minutes in all.
- Discard any mussels that are broken or do not clamp shut when tapped. Add the water, salt, pepper, and mussels to the pot. Cover and bring to a boil.
- Cook, shaking the pot occasionally, just until the mussels open, 3 to 5 minutes.
- As the mussels open, remove them from the pot with a slotted spoon. When the mussels are cool enough to handle, remove them from their shells.
- Remove the bay leaf. Stir the cream into the soup and bring just to a simmer. Stir in the mussels and the prosciutto and serve topped with the toasted slices of baguette.