Catalan Mussel Soup (4)

A recipe for Mussel Soup from the Catalonian region of Spain.

Catalan Mussel Soup (4)
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Catalan Mussel Soup (4)
Print Recipe
  1. Clean the mussels, discarding any that are broken or do not shut tightly when tapped.
  2. Heat the oil in a large casserole and fry the onion gently. When it has softened add the garlic together with the tomatoes and their juice. Cook until reduced to a sauce, then add 5 fl oz water.
  3. Add the mussels to the pan in 2-3 batches and cook each batch, covered, for 3-4 minutes until opened. Use a slotted spoon to remove to a plate and discard the top shells.
  4. When all the mussels are cooked return to the pan and sprinkle with the anis or pernod.
  5. Add about 2/3 pint water and return briefly to a simmer. Season with salt, pepper, cayenne, lemon juice and parsley.
  6. Break a slice of bread up into each of four soup bowls then ladle in the soup and serve.
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