Italian Mussel and Tomato Soup Recipe

If you’re a fan of seafood soups, this Italian Mussel and Tomato Soup is a delightful choice that will transport your taste buds straight to the Mediterranean. This dish captures the essence of coastal dining, with fresh mussels simmered in a rich tomato broth infused with aromatic herbs. It’s perfect for impressing guests or enjoying a cozy night in.

What makes this soup special is its simplicity. With just a handful of ingredients, you can create a meal that’s not only comforting but also bursting with flavor. The combination of sweet tomatoes, garlic, and fresh mussels brings a delightful balance of taste and texture, making each spoonful a true delight.

A Flavorful Italian Mussel and Tomato Soup

A bowl of Italian Mussel and Tomato Soup with mussels, tomatoes, and fresh herbs, accompanied by rustic bread.

This Italian Mussel and Tomato Soup is a hearty, savory dish featuring tender mussels in a zesty tomato broth seasoned with garlic and fresh herbs. The taste is a perfect blend of briny sweetness from the mussels and tangy richness from the tomatoes, creating a satisfying seafood experience.

Ingredients

2 pounds fresh mussels, cleaned and debearded
1 can (14 oz) crushed tomatoes
1 medium onion, chopped
4 cloves garlic, minced
1 cup dry white wine
2 tablespoons olive oil
1 cup vegetable broth or fish stock
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
Fresh basil or parsley for garnish
Salt and pepper to taste

Instructions

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.
Add the Tomatoes: Stir in the crushed tomatoes and cook for another 5 minutes, allowing the flavors to meld.
Deglaze with Wine: Pour in the white wine and bring to a simmer. Let it cook for about 5 minutes to reduce slightly.
Add Broth and Season: Add the vegetable broth, oregano, red pepper flakes, salt, and pepper. Bring to a boil, then reduce the heat to low.
Cook the Mussels: Add the cleaned mussels to the pot, cover, and cook for 5-7 minutes, or until the mussels have opened up. Discard any that remain closed.
Serve: Ladle the soup into bowls, garnish with fresh basil or parsley, and enjoy with crusty bread.