Mussels in a Tomato Soup
1 pkg Pier 33 Gourmet Mussels in Tomato Garlic sauce
3 cloves garlic
1 onion, small
1 large handful parsley, fresh
1 can (28oz.) crushed tomatoes
2 cups low or non-sodium chicken broth
1/2 tsp. red pepper flakes
1/2 tsp. salt
1 tbsp. olive oil
1/2 cup white wine
1) Heat olive oil in a large pot or Dutch oven over medium heat. Peel and chop the onion and add it. Chop the4 parsley and set it aside. Mince the garlic cloves. Add garlic to onions along with red pepper flakes. Stir. Let cook for 30 seconds. Add the wine. Stir.
2) Open the can of crushed tomatoes and add it to the pot along with the chicken broth, salt and half of the chopped parsley. Stir, cover and increase heat to high. Cook until it reaches a boil. Reduce to a heavy simmer.
3) Once the soup is summering, add the mussels. Cook for 6 minutes until all mussels have opened. Ladle into bowls and sprinkle with remaining parsley.
Known Health Risk: Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness, especially if you have a medical condition. The cooking of such foods reduces the risk of illness.