Title: Tomato Mussel Soup (Mf)
Categories: Seafood-ss, Soup-ss
Yield: 2 Servings

3 tb Olive oil
1/2 c Finely diced onions
1/2 c Carrots
1/2 c Celery
2 Cloves minced garlic
2 lb Large mussels
1/2 c Dry white wine
2 c Canned italian plum
-tomatoes, chopped, juices
-reserved
Chiffonade of basil
Salt and pepper

Heat olive oil in a large enameled casserole. Add onions, carrots, celery
and garlic. Cover and simmer, stirring on occasion, for 10 minutes or until
really tender. Add the white wine and reduce by half. Add the tomatoes and
their juices and simmer for 20 minutes to mellow the flavor. Add the
mussels, cover the casserole and cook over high heat until they open.
Discard unopened mussels. Spoon mussels and their liquid in deep bowls and
garnish with basil. Could also serve over pasta or rice or with a potato
salad.

Yield: 2 servings

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

Busted by Gail Shermeyer <4paws@netrax.net>

Recipe by: COOKING MONDAY TO FRIDAY SHOW#MF6651

Posted to MC-Recipe Digest V1 #793 by 4paws@netrax.net (Shermeyer-Gail) on
Sep 19, 1997