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Spicy Mussel Soup

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 10 min
  • 20 min
  • $$
Gatheredtable
inspired by  Twenty-Dollar, Twenty Minute Meals by Caroline Wright

Ingredients

  • 2 1/2 pounds mussel
  • 3 garlic cloves
  • 1/4 cup chopped fresh italian parsley
  • 2 sliced jalapenos
  • 1 cup dry white wine
  • 1/2 cup water
  • 1 1/2 cups marinara sauce
  • 2 tablespoons unsalted butter
  • sea salt and black pepper, to taste

Directions

Prep: 1. Wash, scrub, and debeard mussels. 2. Chop garlic and parsley. 3. Slice jalapenos. Make: 1. Combine mussels with white wine and water in a Dutch oven or pot. Cover and bring to a boil over high heat. Cook for 5 minutes or until mussels have opened. 2. Transfer mussels to a bowl leaving the liquid in the pot. Add garlic, jalapenos, marinara sauce, and butter to the liquid. 3. Reduce heat and simmer for 3 minutes or until broth has thickened slightly and flavors have blended. 4. Stir in parsley and mussels. Season with salt and pepper to taste.

Notes

If you don't like a lot of spice then halve or leave out the jalapeƱos.

Goes great with these recipes

Simple Crostini
Butter Lettuce Herb Salad
Pan-Fried Rosemary and Lemon Potatoes
Gluten-free Dinner Rolls
Shaved Fennel Salad
Mixed Greens and Orange Salad
Sliced Avocado
Green and Cannellini Bean Salad
Baguette

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