Mussel Soup (Zuppa di Cozze)

MUSSEL SOUP (zuppa di cozze) serves 4

1 lg onion

1 tblspoon minced garlic

2 tblspoon olive oil

8 cups vegetable broth

1/2 cup minced parsley

1 tblespoon sweet basil

2 pints mussels, shelled

1 cup grated carrots

1/4 cup butter

2 tblespoon all-purpose flour

1 cup white wine

1 cup half & half

salt and pepper to taste

Dice the onion, saute with the garlic in the olive oil until is clear 9 but not brown.

Bring the vegetable broth to a boil in a large pot. Add the sauteed onion mixture, parsley and basil, and then the musslels. Reduce the heat, cover, and simmer for 20 minutes. stir in the carrots.

In a small saucepan, melt the butter and stir in the flour to make a roux. Imedmediatly wisk in the wine and half & half. Stir constantly until the mixture begins to thicken. stir the mixture gradually into the soup, being careful not to bring the soup to a boil. Keep it on a very low simmer. Season with salt and pepper and serve garnished with some extra grated carrot.

This recipe compliments of Christian Nelson, owner of Vino & Vines in Sneads Ferry, North Carolina as well as a professional chef.