Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, mussel and tomato soup. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Mussel and tomato soup is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Mussel and tomato soup is something which I’ve loved my entire life.
Fresh mussels steamed in tomato sauce and served over pasta is the ultimate comfort food! Mussels, unfortunately, don't store well once they are cooked. I would plan on eating any leftovers in a day or two by gently reheating the sauce and mussels over low heat on the stovetop with a splash of.
To get started with this particular recipe, we must prepare a few components. You can cook mussel and tomato soup using 6 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Mussel and tomato soup:
- Make ready 1 kilo of fresh live mussels
- Prepare Garlic
- Prepare Olive oil
- Prepare White wine
- Prepare 300 g chopped tomatoes
- Prepare Fresh parsley
Try this Mussel and Tomato Soup recipe, or contribute your own. Mussels have three things going for them: They're cheap, quick to cook, and delicious. Using clean farmed mussels negates their one big drawback—the t. Ladle the broth over the mussels and serve with the garlic toast.
Steps to make Mussel and tomato soup:
- Clean mussels, remove beard and rinse well. Drain mussels well. Fry garlic in oil for 1-2 mins on medium heat. Remove garlic
- Add mussels and stir for 1 min. Add glug of wine and let it evaporate. Cover for 2 mins
- Add tomatoes, cover again until they open. The natural water from the mussels makes it nice and soupy :)
- Serve with fresh parsley and crusty bread :)
Every Mediterranean country has its version of shellfish in a. Mussel Soup is the ultimate soup for any mussels fan. Fresh mussels are cooked in a rich tomato based broth, with wine, garlic and fresh parsley. Taste and season with some black Heat the butter in a large saucepan, add the mussels and white wine, cover tightly. Try our light, tomato-based chowder with mussels and fresh cherry tomatoes, plus a dash of tabasco for extra punch.
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