Andalusian Mussel Soup
List of Ingredients
For the mussels:
1 cup white wine
1 cup clam juice
2 garlic cloves, sliced
1 bay leaf, crumbled
1/2 teaspoon celery salt
Freshly ground pepper
4 dozen mussels
To finish the soup
2 tablespoons olive oil
1 small onion, minced
1/2 red bell pepper, minced
4 cloves garlic, minced
1 large tomato, seeded and minced
Grated zest of 1 orange
Juice of same orange
1/4 teaspoon saffron powder
1 cup white wine
1/2 cup light cream
1/2 teaspoon red pepper flakes (or more to taste)
Recipe
To steam the mussels: Place the wine, clam juice, garlic, bay leaf, celery salt and pepper to taste in a pot large enough to shake the mussels. Heat on high. When the liquids reach a rolling boil add the mussels. When it steams, cover tightly and cook for 2 minutes. Remove from the heat to shake vigorously and return to heat to cook 2 more minutes. Remove the lid and, using tongs, remove the mussels that have opened; set aside in a bowl. Cover the pot again and cook for 2 more minutes. Remove from the heat and shake again. Remove the rest of the opened mussels to the bowl. Discard the mussels that did not open. Remove the meat and discard the shells; keep the mussels covered. Strain the broth through a fine strainer and reserve.
To finish the soup: Heat the oil in a large skillet. Saute onion and bell pepper until tender. Add garlic, tomato, orange zest and juice and saffron powder; cook until tomato is very soft. Add wine, cream and reserved cooking liquid from mussels. Bring to a boil. Add red pepper flakes and adjust seasonings (may need salt). Stir in reserved mussels and serve at once. Makes 4 to 6 servings.
Per serving: 437 calories (41 percent from fat), 20 grams fat (7 grams saturated), 128 milligrams cholesterol, 27 grams protein, 18 grams carbohydrates, 1.9 grams fiber, 885 milligrams sodium.
From Miami Herald 1/07/01
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