Brothy Mussel Soup

Adapted from NZ cookbook

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 30  fresh mussels (scrub and debeard)
• 2  garlic cloves, crushed
• 1  onion, peeled and chopped
• 2  tablespoons olive oil
• 2  tablespoons parsley, chopped
• 1  teaspoon  chopped fresh chili pepper
• 2  tablespoons lemon juice
• 3⁄4 cup dry white wine
• 1 1⁄2 cups water
• 400  g  crushed tomatoes with juice
•  salt and black pepper

Directions

1. Heat oil in large saucepan.
2. Add chopped onion, and garlic and cook until clear.
3. Add parsley and chilli and cook for 1-2 minutes.
4. Increase heat and add lemon juice, wine and water and bring to the boil.
5. Add tomatoes.
6. Bring to boil.
7. Add cleaned mussels and cook covered over a moderate heat for about 5 minutes.
8. Discard any mussels that have not opened.
9. Remove the top shell from each mussel.
10. Season with salt and pepper and serve immediately.