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Italian Mussel Soup

soups, shellfish

3 pounds mussels
2 tablespoons (each) butter and oil
1 onion; chopped
2 cloves garlic; minced
1 cup dry white wine or chicken stock
1 can (28 oz) tomatoes; undrained
1 tablespoon lemon juice
1 1/2 teaspoons dried basil

Scrub mussels; remove beards and discard any mussels that don't close when tapped. In large heavy saucepan or Dutch oven, heat butter and oil over medium-high heat. Cook onion and garlic until soft, about 4 minutes. Add wine, tomatoes, lemon juice and basil, crushing tomatoes with fork. Bring to boil, reduce heat and simmer for 5 minutes. Add mussels, cover and cook for 5 to 7 minutes or until mussels have opened. Discard any that remain closed. Taste and adjust seasoning.

Contributor: Canadian Living - January, 1990

Yield: 8 servings

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