Recipe courtesy of Chef Alyssa Dignard
L cans tomatoes chopped
cup Red Wine Vinegar
tbsp Canola or Vegetable oil
cup white wine
tbsp chili Flake
cup of sour cream full fat
cup each of parsley, dill, basil
cup lemon juice
Salt+Pepper to taste
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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