Prep 10 mins
Cook 25 mins
This is elegant and easy. Clams can be substituted. You can use all fresh herbs, but I tend to used dried to save money, and use only fresh tarragon.
- 2 lbs mussels
- 1 medium onion
- 2 stalks celery
- 3 garlic cloves
- 32 ounces chicken broth
- 2 tablespoons olive oil
- 28 ounces diced tomatoes
- 1⁄2 cup white wine
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 tablespoon fresh ground black pepper
- 1 teaspoon salt
- 1⁄2 teaspoon red pepper flakes
- 2 tablespoons dried parsley
- 2 tablespoons fresh tarragon
- 2 tablespoons butter
- Chop onion and celery and saute in olive oil over medium heat.
- Mince garlic and add to celery and onions. Continue to cook until onions are clear, stirring to keep the garlic from burning.
- Deglaze the pan with with white wine. Simmer until the wine is reduced by half.
- Add chicken broth, tomatoes, and all herbs and spices. Bring to a boil, and allow to simmer for at least 15 minutes. Salt to taste.
- While the broth simmers, clean mussels well under cold water to remove any sand and grit.
- Add butter and allow it to melt.
- Over medium heat, add mussels to boiling broth. Cover for 2 - 3 minutes, until all mussels are opened.
- Serve with crusty bread.
I don't eat mussels, but my DH loves them. He RAVED about this recipe. Absolutely loved them. Thanks.
This was really good and subtly spicy (which pleasantly surprised my husband). Although it seems like a lot of ingredients, it really isn't, since these are things I usually have on hand (except the mussels, of course). I simmered the soup for much longer than 15 minutes (personal preference) and didn't add the pepper flakes until adding the mussels.