Mussels, cultivated since ancient times in the Bay of Taranto in the far south of Italy, are an excellent
source of fatty acids, vitamins, and minerals. They are the most nutrient-dense seafood.
Ingredients
- 3 lb (1.35 kg) large mussels in shells
- 0.66 cup dry white wine
- 3 tbsp olive oil
- 1 medium onion, finely chopped
- 1 garlic clove, finely chopped
- 3½ cups hot fish stock
- 1 lb 2 oz (500 g) ripe tomatoes, peeled and diced
- 2 bay leaves
- 1 tbsp crumbled fresh or dried oregano
- 1 tsp capers, drained
- salt
- bunch of basil, shredded, to serve
For a gluten-free option
- use gluten-free stock
How to Make It
- Scrub the mussels and trim off the beards. They will close themselves tightly but if they do not, they are dead and should not be used.
- In a large soup pan, bring the wine to a boil and pack in the mussels. Cover and steam for 2–3 minutes, giving the pan a shake to move the shellfish around, until all the shells are open. Re ject any that remain shut and reserve the ones in their shells. Strain the broth through a fine sieve to remove the grit and set aside.
- In the same pan, heat the oil and cook the onion and garlic until soft but not browned. Add the stock and the reserved broth, tomatoes, bay leaves, and oregano and bring to a boil. Simmer for 5 minutes, then pour in the mussels and capers. Reheat and season with salt.
- Sprinkle the basil and serve in deep soup bowls.