MUSSELS IN TARRAGON TOMATO BROTH
This is elegant and easy. Clams can be substituted. You can use all fresh herbs, but I tend to used dried to save money, and use only fresh tarragon.
Provided by SilverOpera
Categories Clear Soup
Time 35m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Chop onion and celery and saute in olive oil over medium heat.
- Mince garlic and add to celery and onions. Continue to cook until onions are clear, stirring to keep the garlic from burning.
- Deglaze the pan with with white wine. Simmer until the wine is reduced by half.
- Add chicken broth, tomatoes, and all herbs and spices. Bring to a boil, and allow to simmer for at least 15 minutes. Salt to taste.
- While the broth simmers, clean mussels well under cold water to remove any sand and grit.
- Add butter and allow it to melt.
- Over medium heat, add mussels to boiling broth. Cover for 2 - 3 minutes, until all mussels are opened.
- Serve with crusty bread.
Nutrition Facts : Calories 303.6, Fat 13.2, SaturatedFat 4.1, Cholesterol 52.6, Sodium 1660.5, Carbohydrate 20.1, Fiber 3.3, Sugar 6.7, Protein 23.4
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