Mussel & Tomato Soup
Yield
4 servingsPrep
10 minCook
30 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
garlic
minced |
|
| ⅓ | cup |
olive oil, extra-virgin
|
|
| 1 | pinch |
sweet red bell peppers
|
*
|
| 1 | cup |
tomatoes, canned
chopped, drained |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
garlic
minced |
|
| 79 | ml |
olive oil, extra-virgin
|
|
| 1 | pinch |
sweet red bell peppers
|
*
|
| 237 | ml |
tomatoes, canned
chopped, drained |
|
Directions
In a large saucepan, cook 2 teaspoons of garlic in ⅓ cup virgin olive oil for 1 minute.
Add 1 cup drained chopped canned plum tomatoes, a pinch of crushed red peppers and 2 pounds of cleaned, de-bearded mussels.
Cover and simmer until the mussels open.
