Mussel soup with tomato is a delicious dish to serve either as an appetizer or a main course, very easy to prepare. I recommend serving it with pieces of bread or garlic croutons to soak up the sauce. This soup is also known as Tarantine mussel soup. Now let’s see how to make mussel soup with tomato, and if you try it, let me know. Barbara
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to prepare Mussel Soup with Tomato
- 2.2 lbs Mussels
- 6 Tomatoes (or peeled tomatoes)
- 3 tbsps Extra virgin olive oil
- 1 clove Garlic
- Salt
- Pepper
- Parsley
- Chili pepper
- cups White wine
How to prepare Mussel Soup with Tomato
Let’s start preparing the Mussel Soup. First, clean the mussels thoroughly, removing the external beard and the lateral thread. I clean them with a steel wool pad for ease and speed.
Clean the ripe tomatoes and cut them into cubes, also clean the garlic and parsley and finely chop the latter.
In a large pan, pour 3 tablespoons of extra virgin olive oil, add the garlic clove and chili pepper, and let them infuse for a few minutes, then add the cubed or peeled tomatoes and subsequently the mussels, cover with a lid.
After a few minutes, you’ll see the mussels start to open. Add half a cup of white wine and continue cooking without the lid so the wine evaporates. Adjust the salt and pepper and add chopped parsley, stir, and continue cooking for a few more minutes, stirring occasionally.
Serve the Mussel Soup hot with some bread to soak up the sauce.
How to store Mussel Soup with Tomato
You can store the Mussel Soup with Tomato in the refrigerator for 1 day.
