Inspired by the seafood tables of the Aegean coast, this soup brings together mussels and vegetables such as celery and carrots in a gently savory broth. Fragrant and hearty, it makes an elegant first course for a meal with guests.
Cook the chopped onion, carrot, and celery in olive oil until tender. Add the garlic and cook for 1 more minute.
Pour in the white wine and let the alcohol cook off. Add the fish stock and bring to a boil.
Add the cleaned mussels to the boiling liquid and cover the pot. Remove it from the heat as soon as the shells open. Do not overcook the mussels, or they will become tough.
Discard any mussels whose shells did not open. Serve the soup hot, topped with chopped parsley.
Allergen: Contains molluscan shellfish (mussels). Scrub the mussels under plenty of water before cooking. Discard any that remain closed after cooking. Do not overcook them; remove the pot from the heat as soon as the shells open.
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