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Cioppino Style Mussels

Recipe courtesy of Chef Alyssa Dignard


    Cioppino Broth
  • Herb Sour Cream


Slice the fennel, onions and garlic. Sauté off until slightly brown.

Deglaze the pot with your white wine and vinegar, cook for 2-4 minutes.

Add the other ingredients and simmer for 15 mins.

You can now use a stick blender or regular blender and blend the soup.

Season with salt and pepper to your taste.

Pour your mussels into the soup and throw a lid on it for 5-8 mins until all the mussels are opened and cooked.

While your mussels are cooking rough chop your herbs and mix them with the sour cream wit the lemon juice and season with

Salt and pepper to your taste.

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