Mussels soup - Italian recipes

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Chicken broth provides flavor without alcohol.

fish stock

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lighter and can be made at home.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and neutral in flavor.

bread

🥗Healthier: whole grain bread

💰Cheaper: crackers

Crackers provide a crunchy alternative.

Heat extra virgin olive oil in a pot.

Add grossly chopped spring onion and fennel; cook at low heat until soft.

Prepare pepper paste by peeling roasted peppers, draining them, whizzing, sifting, and drying in the oven at 65°C for a couple of hours.

Add a spoon of pepper paste to the pot with the herbs.

Add mussels to the pot, cover, and increase the temperature to cook quickly.

Remove mussels as they open to collect their liquid; remove herbs as well.

Reduce the sauce and cool the mussels immediately; set the sauce aside.

Sift the sauce and add a little water to create an emulsion.

Serve the pasta seasoned with peppers and place the mussels on top; drizzle with lemon juice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens