Mussel and Tomato Soup

By Jacques Pepin

Total Time
20 minutes
Rating
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Featured in: THE PURPOSEFUL COOK; Mussels and Duck on the Same Table

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Ingredients

Yield:6 servings
  • 4cups stock reserved from the cooked mussels (see Mussel and Potato Salad, above)
  • 1can (14 ounces) peeled tomatoes, broken into small pieces
  • â…“cup small pasta, like tubettini or alphabet
  • 5scallions, wilted leaves removed, and cut into ¼-inch pieces
  • Salt to taste
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

122 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 13 grams protein; 427 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the stock, 2 cups water and the tomatoes with their juice in a saucepan. Bring the mixture to a boil, and add the pasta. Cook until the pasta is tender; then add the scallions.

  2. Step 2

    Boil for 1 minute. Add salt if desired before serving.

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