Why This Recipe Works
We preferred farmed mussels to wild for our mussel soup recipe because they were free of grit and didn’t require soaking to purge them of sand. For the soup base, we cooked sliced garlic and red pepper flakes in olive oil until the garlic was light golden and barely toasty, adding canned diced tomatoes, a generous measure of fresh oregano, bay leaves, dry white wine, and some water. The mussels in our mussel soup recipe took practically no time to cook. We noted that once they opened, they were done; if cooked much longer, the meat turned chewy and tough. We stirred in some fresh basil at the last moment.