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Author Notes: On a recent to the Aoelian Islands near Sicily I accidentally ordered a scorch the tongue soup...or did I? The mussel soup sounded just perfect with little morsels of mussels (out of the shells) in a spicy broth. I planned to completely ignore the lineup around the bowl of four little toasted croutons. Then after my first sip, I shoved all four in to put out the fire in the bowl. Surprisingly, it worked. So when you are enjoying this soup, try it first without the croutons and then add them accordingly to taste. —dymnyno
- 1 pound mussels
- 1 cup fresh squeezed tomato juice, don't worry about the seeds
- 1/2 cup dry white wine
- 1 serrano pepper, sliced thinly
- 1 clove garlic, smashed
- 2 tablespoons fresh parsley, minced
- 4 thin slices of sour dough baguette, toasted
- In a large pot saute the smashed garlic clove in a little olive oil until translucent.
- Cut the tomatoes in half and squeeze into a bowl. Since you will be straining everything , don't worry about the seeds. Add the tomato juice, white wine and pepper slices and bring to a boil.
- Add the cleaned mussels and put the lid on the pot. Wait about 3 minutes and open the lid. Discard all mussels that have not opened.
- Remove the mussels from the pot and remove the meat from each mussel and discard the shells.
- Strain the remaining liquid and return to the pot. Add back the mussel meat.
- Reheat the soup and ladle into two beautiful white shallow bowls and arrange the toasted croutons around the edge. Sprinkle with the minced parsley.
- Serve the soup and add croutons to taste.
- This recipe was entered in the contest for Your Best Spicy Recipe
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