This easy tomato soup is given a whole new flavour by adding in some pesto and puring it over fresh steamed mussels.

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Name: Tomato Soup with Mussels and Pesto
Prep time: 30 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: not set
Ingredients: 24-28 Fresh mussels; 1/2 cup Dry white wine; 1 28 oz. can Crushed tomatoes; pinch Granulated sugar; 1 cup chicken stock or clam nectar; 2 tablespoons Pesto sauce; Salt and pepper to taste; 1 tablespoon parsely chopped

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INGREDIENTS

24-28 Fresh mussels
1/2 cup Dry white wine
1 28 oz. can Crushed tomatoes
pinch Granulated sugar
1 cup chicken stock or clam nectar
2 tablespoons Pesto sauce
Salt and pepper ; to taste
1 tablespoon parsely ; chopped

Servings

INSTRUCTIONS

Add the crushed tomatoes, sugar and stock or clam nectar to the mussel-cooking liquid. Bring to a simmer, loosely cover and simmer 5 minutes. Meanwhile, remove the top shell from each mussel and discard.

When the soup has simmered 5 minutes, stir in pesto, salt and pepper. Thin with a bit more stock or clam nectar if too thick. Arrange the meat-filled half mussels in 4 heated, wide, shallow soup bowls. Ladle the soup over the mussels, sprinkle with parsley and serve.

NOTES

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Tomato Soup with Mussels and Pesto

24-28 Fresh mussels
1/2 cup Dry white wine
1 28 oz. can Crushed tomatoes
 pinch Granulated sugar
1 cup chicken stock or clam nectar
2 tablespoons Pesto sauce
 Salt and pepper to taste
1 tablespoon parsely chopped

Wash mussels in cold water and pull off any beard-like material attached to the shells. Place the wine in a medium-sized pot over medium-high heat. Add the mussels, cover and cook until they just open. remove from the heat. Use a slotted spoon to remove the mussels from the pot and onto a platter. Cool the mussels to room temperature. 
Add the crushed tomatoes, sugar and stock or clam nectar to the mussel-cooking liquid. Bring to a simmer, loosely cover and simmer 5 minutes. Meanwhile, remove the top shell from each mussel and discard.
When the soup has simmered 5 minutes, stir in pesto, salt and pepper. Thin with a bit more stock or clam nectar if too thick. Arrange the meat-filled half mussels in 4 heated, wide, shallow soup bowls. Ladle the soup over the mussels, sprinkle with parsley and serve.

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Nutrition

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Serving Size: 1 Serving (367g)
Recipe Makes: 4 Servings

Calories: 219
Calories from Fat: 87 (40%)

Amt Per Serving		% DV

	Total Fat 9.7g	13 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 5g
	Polyunsanturated Fat 2.8g
Cholesterol 26.9mg		8 %
Sodium 675.6mg		23 %
Potassium 899.1mg		24 %
Total Carbohydrate 18.6g		5 %
	Dietary Fiber 3.8g	15 %
	Sugars, other 14.8g
Protein 15.2g		22 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 219

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