Mussel Soup

Instructions

1. Start by cleaning the mussels. If any mussels are cracked or do not close when tapped, discard them.
2. In a large pot over medium heat, add the olive oil. Once it’s hot, add the chopped onion and cook for about 5 minutes, stirring frequently, until the onion becomes translucent.
3. Add the minced garlic to the pot and cook for an additional 1 minute, stirring to prevent burning.
4. Pour in the diced tomatoes with their juice, fish stock, white wine, thyme, and basil. Stir the mixture well.
5. Increase the heat to bring the mixture to a gentle boil, then reduce to a simmer. Allow the soup to simmer for 10 minutes to let the flavors meld.
6. Add the cleaned mussels to the pot. Cover with a lid and cook for 5-7 minutes, stirring occasionally until the mussels open. Discard any mussels that do not open.
7. Taste the broth and add salt and pepper as needed. Stir in the chopped fresh parsley.
8. To serve, ladle the soup into bowls, ensuring an even distribution of mussels in each. Serve immediately with slices of toasted baguette on the side if desired.
9. Tip: Ensure your mussels are fresh by checking for any off smells and ensuring they are tightly closed. Also, consider serving with a wedge of lemon for added flavor.