MEDITERRANEAN MUSSEL AND CHICKPEA SOUP

MEDITERRANEAN MUSSEL AND CHICKPEA SOUP image

Yield 12 people

Number Of Ingredients 10

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2 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
Pinch of chili flakes
1 ½ pounds fresh mussels, debearded and scrubbed*
1 cup white wine
1 cup chickpeas**
1 small bulb fennel, tough outer leaves removed, sliced
Kosher salt and freshly ground pepper
Juice of 1 lemon
3 tablespoons chopped fresh parsley

Steps:

1. Heat the olive oil in a large saucepan or Dutch oven over medium heat; add the garlic and chili flakes. Before the garlic colors, add the mussels and white wine. Increase the heat to high, cover, and let the mussels steam for 3 to 4 minutes, or until they just open. 2. Discard any mussels that don't open and transfer the others to a baking dish with any cooking liquid that is in the pan. Set in the refrigerator until cool enough to handle. Once cool, remove the mussels from the shells, discard the shells. 3. In a medium-size saucepan, combine the mussels, cooking liquid, chickpeas and sliced fennel and heat through. The fennel should retain a bit of a bite. Season to taste with salt and pepper. Add the lemon juice and parsley. Serve immediately.