Ingredients (Serves four)
- Mussels - washed, debearded
- 2 1/2 Cups water to steam mussels
- 2 Tbsp. olive oil
- 1 Cup onions - medium diced
- 1/2 Cup celery - medium diced
- 1/2 Cup carrots - medium diced
- 1 Cup potatoes - diced 1/2”
- 2 Garlic cloves - sliced
- ½ Cup white wine
- 1/8 tsp. saffron
- ½ Cup tomatoes - diced
- ½ Cup parsley leaves
- Salt and pepper to taste
Preparation
- Steam mussels with water until barely opened, reserve and decant broth. Remove mussels from shell, reserve for soup.
- Heat a soup pot over medium high heat. Add the onions, celery, carrots, and potatoes. Cook for about 2 minutes or until beginning to soften. Add garlic, cook 30 seconds. Add the white wine and saffron, bring to a full boil. Add the reserved mussel broth and simmer for about 12 minutes or until potatoes are tender. Finish by adding the tomatoes, parsley, and reserved mussels. Season to taste with salt and pepper. Serve in warm soup bowls with bread. Enjoy!
Lincoln Culinary Institute’s Website: www.lincolnculinary.edu
