Mussels and Vegetable Soup Recipe

Ingredients:

• 1 pound mussels, cleaned and debearded
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 stalks celery, chopped
• 2 large carrots, chopped
• 1 can diced tomatoes
• 4 cups low-sodium chicken broth
• 1 tablespoon dried thyme
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic and sauté until the onion is translucent, about 3 minutes.
2. Add the celery and carrots to the pot and continue to sauté for another 3-4 minutes.
3. Add the canned tomatoes, chicken broth, thyme, salt, and pepper to the pot. Bring it to a boil and then reduce the heat and let it simmer for about 15 minutes until the vegetables are tender.
4. Add the mussels to the pot and cook them until they open, about 5-7 minutes.
5. Discard any mussels that do not open.
6. Remove the soup from the heat and taste for seasoning. Adjust as necessary.
7. Serve hot, garnished with chopped fresh parsley.

Verdict:

This mussels and vegetable soup is a delicious and healthy meal that is perfect for any occasion. The combination of tender mussels and flavorful vegetables makes for a hearty and satisfying soup that is sure to please. The addition of thyme and parsley adds a lovely herby flavor that complements the seafood perfectly. Serve it with some crusty bread and a glass of white wine for the ultimate dining experience.

Serving Suggestions:

• Serve with crusty bread to soak up the flavorful broth.
• Pair with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
• Serve as a main course with a side salad for a complete meal.