This Provencal-inspired soup is a celebration of coastal flavors, combining sweet, ripe tomatoes with the briny depth of fresh mussels. The broth is enriched with saffron, garlic, and leeks, creating a warm and aromatic base. Thin vermicelli pasta adds a delightful texture, soaking up the savory juices. It’s a comforting yet elegant dish perfect for a cozy dinner or a special weekend meal. The combination of seafood and fresh herbs makes it feel luxurious, while the simple cooking method keeps it accessible for home cooks. Serve with crusty bread to soak up every last drop of the flavorful broth.
Provencal Tomato Soup With Mussels And Vermicelli – Bon A
Description
This Provencal-inspired soup is a celebration of coastal flavors, combining sweet, ripe tomatoes with the briny depth of fresh mussels. The broth is enriched with saffron, garlic, and leeks, creating a warm and aromatic base. Thin vermicelli pasta adds a delightful texture, soaking up the savory juices. It&# 226;ÂÂs a comforting yet elegant dish perfect for a cozy dinner or a special weekend meal. The combination of seafood and fresh herbs makes it feel luxurious, while the simple cooking method keeps it accessible for home cooks. Serve with crusty bread to soak up every last drop of the flavorful broth.Ingredients
Directions
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Place mussels in a heavy large saucepan and cover with cold salted water. Soak for 30 minutes.
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Drain mussels well and rinse the pan. Discard any mussels that are already open; return the remaining mussels to the saucepan.
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Cover and cook over medium-high heat for 5 minutes, stirring once. Remove any mussels that have opened.
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Cover and continue cooking for another 5 minutes. Discard any mussels that remain unopened.
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Let mussels cool slightly, then remove them from their shells. Strain the liquid exuded during cooking through a double thickness of cheesecloth.
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Add enough water to the strained mussel liquid to measure 2 cups total.
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In a food processor, pulse parsley until minced, about 30 seconds. Set aside.
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With the machine running, drop garlic through the feed tube and mince. Add onions and mince using on/off turns until finely chopped.
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In the same saucepan used for cooking mussels (do not rinse), heat olive oil over medium heat.
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Add the processed garlic and onion mixture, tomatoes, and leek. Cook until soft but not brown, stirring frequently, about 10 minutes.
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Add the strained mussel liquid, clam juice, chicken broth, tomato paste, bay leaf, and saffron.
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Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
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Add vermicelli pasta and simmer just until tender, about 7 minutes.
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Bring the soup back to a simmer. Add the shelled mussels and cook just until heated through.
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Stir in red pepper flakes and season with salt to taste.
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Garnish with reserved parsley and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 390.4kcal
- % Daily Value *
- Total Fat 10.0g16%
- Saturated Fat 1.8g9%
- Cholesterol 195.2mg66%
- Sodium 240.6mg11%
- Total Carbohydrate 16.8g6%
- Dietary Fiber 0.0g0%
- Sugars 3.2g
- Protein 54.5g110%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: The soup can be prepared 1 day ahead. Cover soup, mussels, and parsley separately and refrigerate. Reheat gently before serving.
Safety: Discard any mussels that do not open during cooking, as they may be unsafe to eat.
Preparation: Ensure mussels are thoroughly scrubbed before soaking to remove sand and debris.
