Mussel Soup with Garlic and Chili

By Maverick19

Ingredients

• 4 oz dry white wine
• 4 lbs mussels, scrubbed and debearded
• 2 Tbsp extra virgin olive oil
• 4 cloves garlic, finely chopped
• 3 fresh small hot chilies (such as Thai) deseeded and thinly sliced
• 1 quart fish or chicken stock
• 1 cup fresh basil leaves
• sea salt and freshly ground pepper

Preparation

Step 1

1. Place wine in a large heavy-based frying pan and bring to a boil. Add the mussels, in batches and cook, covered, for 3 minutes or until the shells open. Remove mussels with a slotted spoon and drain in a colander over a bowl. (discard any mussels that have not opened). Strain cooking liquid through a fine sieve, reserving 1/2 cup.
2. Heat olive oil in a saucepan, add garlic and 2/3 of the sliced chilies, and cook, until garlic is golden-brown. Add the stock and the reserved mussel liquid, and simmer for 5 minutes. Add the basil and the salt and pepper to taste.
3. Ladle mussels into warm bowls, then pour broth over and serve immediately with extra chili slices.