• 2 tablespoons olive oil
  • 1 cup (110 grams) yellow onion, chopped
  • 3/4 cups (73 grams) carrot, peeled and chopped
  • 1/2 cup (56 grams) celery, chopped
  • 1/2 cup (53 grams) fresh fennel, chopped
  • 1/2 teaspoon salt
  • 4 cloves garlic, grated
  • 1 1/2 cups (354 ml) dry white wine (any that you would drink)
  • 3 cups (708 ml) unsalted or low sodium chicken stock
  • 2 cups (472 ml) passata/pureed tomatoes
  • 1 bay leaf
  • 40 mussels (about 1.5 pounds/706 grams) fresh mussels, scrubbed with beards removed
  • 2 teaspoons fresh parsley, chopped


  1. In a large soup pan, heat the olive oil over medium heat. Add the onion, carrot, celery, fennel and salt. Cook, stirring often until the vegetables start to soften, about 8-10 minutes. Stir in the garlic and cook for 1 minute.
  2. Add the wine and cook until the wine has reduced slightly. Add the stock, passata and bay leaf. Bring to a simmer, then stir in mussels. Cover and simmer for 5 minutes until all mussels are open. Discard any that stay closed.
  3. Remove the bay leaf. Taste and add salt if necessary.
  4. Serve garnished with chopped parsley and crusty bread.

(Sourced from Culinary Ginger)

Latest News

Keep up to date on the latest news and events