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Title: Mussel Soup
Submitted by: sness - June 21, 2006
3 lbs mussels
2 T butter
2 T olive oil
1 onion, chopped
2 cloves garlic, minced
2 cups dry white wine or fish stock (Knorr Fish Stock mix works fine)
1-28 oz can tomatoes, cut up
1 T lemon juice
1 ½ tsp dried basil
Scrub mussels, remove beards and discard any that don’t close when tapped. In a large saucepan heat butter, and oil. Cook onion and garlic until soft but not brown. Add wine or stock, tomatoes, lemon, basil, crushing tomato pieces with a fork. Bring to a boil, reduce heat and simmer for 5 minutes. Add mussels, cover and cook for 5-7 minutes. Add salt and pepper as needed.
2 T butter
2 T olive oil
1 onion, chopped
2 cloves garlic, minced
2 cups dry white wine or fish stock (Knorr Fish Stock mix works fine)
1-28 oz can tomatoes, cut up
1 T lemon juice
1 ½ tsp dried basil
Scrub mussels, remove beards and discard any that don’t close when tapped. In a large saucepan heat butter, and oil. Cook onion and garlic until soft but not brown. Add wine or stock, tomatoes, lemon, basil, crushing tomato pieces with a fork. Bring to a boil, reduce heat and simmer for 5 minutes. Add mussels, cover and cook for 5-7 minutes. Add salt and pepper as needed.