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Mussel Soup a La Chummie

  • 20 m
  • ·
  • 4 Servings
  • ·
  • Print

Recipe courtesy of PEI Mussels


- 4 Servings +


Rinse fresh PEI Mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.

In a heavy soup pot or dutch oven heat the butter and olive oil on medium-high heat. Add the garlic and onion; cook until the onions have softened, about 4 minutes.

Add the wine (or stock), tomatoes, lemon juice, basil, and pepper. Bring to a boil and then reduce heat and simmer for about 5 minutes.

Add fresh PEI Mussels, cover, and then cook for about 7 minutes longer, or until mussels have opened. Throw away any mussels that did not open. Check seasoning and adjust as required.

Serve in warm soup bowls, with a sprinkle of chopped parsley in each bowl.

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