White Zuppa di Mussels

By bakers_delight85

Ingredients

• 1/4 cup olive oil
• 1 Tbsp. coarsely chopped garlic
• 8 fresh basil leaves
• 2 bay leaves
• 1 tsp. chopped fresh oregano
• 1 tsp. chopped flat-leaf parsley
• Pinch hot red pepper flakes
• 16 to 20 large mussels, rinsed and scrubbed
• 1/4 cup white wine
• 1/2 cup bottled clam juice
• Salt and freshly ground black pepper

Details

Servings 2

Preparation

Step 1

In a large saute pan, heat the olive oil over medium-high heat. When the oil is hot, add the garlic and cook it, stirring, for about 1 minute or until it is golden brown. Take care not to let the garlic burn. Add the basil, bay leaves, oregano, parsley and red pepper flakes and stir the mixture. Add the mussels and cook them, stirring, for 1 minute.
Cover the pan and cook the mussels for 3 minutes more, shaking the pan occasionally. Remove the lid and add the white wine. Increase the heat to high and cook the soup for 1 minute.
Add the clam juice, cover the pan, and reduce the heat to medium. Simmer the soup for 2 to 3 minutes or until the mussels have opened. With a small knife, pry open any that don't open, unless they are firmly and stubbornly closed, in which case discard them.
Season the soup to taste with salt and pepper, transfer it to a bowl and serve.