Mussel and Tomato Soup

By Jacques Pépin

Published December 28, 1993

Total Time
20 minutes
Rating
4(5)
Comments
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Featured in: THE PURPOSEFUL COOK; Mussels and Duck on the Same Table

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Ingredients

Yield:6 servings

  • 4 cups stock reserved from the cooked mussels (see Mussel and Potato Salad, above)

  • 1 can (14 ounces) peeled tomatoes, broken into small pieces

  • ⅓ cup small pasta, like tubettini or alphabet

  • 5 scallions, wilted leaves removed, and cut into ¼-inch pieces

  • Salt to taste

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

11 grams carbs; 28 milligrams cholesterol; 122 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 3 grams fat; 2 grams fiber; 427 milligrams sodium; 13 grams protein; 2 grams sugar

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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