3 pounds mussels
2 cups dry white wine
2 garlic cloves, peeled and ﬁnely minced
¼ cup diced onions
1 stalk celery, diced
1 large tomato, diced
¼ cup diced fresh basil
½ teaspoon smoked paprika or red pepper
Salt and freshly ground black pepper
- Put the mussels in a tub of cold water and scrub to remove any dirt. Remove any hairy “beards” with a sharp knife. Drain.
- Combine the wine, garlic, onions, celery, and tomato in a pot large enough to hold all the mussels and bring just to a boil over high heat. Add the cleaned mussels, cover, reduce the heat to medium, and cook for about 10 minutes, until the mussels have opened.
- Using tongs, transfer the mussels to ﬂat soup bowls. (Discard any that have not opened.) Strain the broth remaining in the pan into a saucepan, bring to a boil and cook for about 3 minutes.
- Add the basil and smoked paprika, season with salt and pepper, and pour the broth over the mussels.
An Oldways Recipe
Saturated Fat: 0.5g