Spicy Tomato Soup with Mussels
4 servings
30 minutes
Spicy tomato soup with mussels is a true gastronomic journey to the heart of Italy. This soup combines the juiciness of pink tomatoes, the spiciness of chili peppers, and the sophistication of white wine, creating a rich, warming flavor. Tender mussels infused with garlic, anchovies, and parsley add a sea freshness, while the balance of spices highlights its brightness. Historically, such soups originated in Italy's coastal regions where seafood harmoniously complements traditional tomato bases. This soup is perfect for both a cozy home dinner and an exquisite restaurant meal.
1
Blanch the tomatoes in boiling water, peel, and dice.
- Pink tomatoes: 800 g
2
Put the mussels in a pot, add one chopped chili pepper, two peeled and crushed garlic cloves, pour everything with wine and cook over medium heat for 6 minutes (if the mussels are fresh, then 3 minutes).
- Frozen mussels: 450 g
- Red chili pepper: 2 pieces
- Salt: to taste
- Dry white wine: 1 glass
3
Chop the onion into cubes, peel the garlic, and crush it with the flat side of a knife.
- Red onion: 0.5 kg
- Salt: to taste
4
In a thick-bottomed pot, heat olive oil and sauté the onion and garlic until translucent.
- Red onion: 0.5 kg
5
Finely chop the anchovies, add to the onion with garlic, and fry for 1 minute.
- Anchovy fillet: 4 pieces
6
Add tomatoes and pour in hot broth. Add all spices (except salt and black pepper), chopped chili pepper, sugar, and chopped parsley. Cook over medium heat for 15 minutes.
- Pink tomatoes: 800 g
- Chicken broth: 0.5 l
- Red chili pepper: 2 pieces
- Sugar: 1.5 teaspoon
- Parsley: 30 g
7
Pour one third of the soup into a separate dish, puree the rest with a blender. Combine both parts, season with salt and pepper to taste. Add the cooked mussels to the soup and heat for 2 minutes.
- Salt: to taste
- Ground black pepper: to taste
- Frozen mussels: 450 g
8
Pour into plates and garnish with greens.
- Parsley: 30 g