Mussel and Tomato Soup

Ingredients

• 1 kg mussels
• 800 g tomatoes
• 2 tbsp olive oil
• 3 cloves garlic
• 1 medium onion
• 100 ml white wine
• 500 ml vegetable broth
• 0.25 cup parsley
• 0.25 cup basil
• 1 tsp red pepper flakes
• 1 tsp sea salt
• 0.5 tsp black pepper

Instructions

1. 1Rinse the mussels under cold water, scrubbing shells and removing beards.
2. 2Heat olive oil in a large pot over medium heat. Add minced garlic and diced onion, sautéing until onion is translucent.
3. 3Add diced ripe tomatoes and cook until they begin to soften, about 5 minutes.
4. 4Pour in white wine, increase heat to bring to a boil, then reduce heat and simmer for 5 minutes to reduce slightly.
5. 5Add the vegetable broth, bring the soup to a simmer, then season with sea salt and black pepper.
6. 6Add the mussels to the pot, cover, and steam until mussels have opened, about 8-10 minutes.
7. 7Discard any mussels that do not open.
8. 8Stir in chopped parsley and basil, and a pinch of red chili flakes for a bit of heat.
9. 9Adjust seasoning if necessary.
10. 10Ladle the soup into bowls, ensuring an even distribution of mussels.
11. 11Serve immediately, accompanied by a slice of gluten-free bread if desired.