Mediterranean Mussel and Chickpea Soup with Fennel and Lemon
Light enough for a summer dish, this terrific soup is also delicious in the winter months made with Prince Edward Island (P.E.I.) mussels instead.
Ingredients
- 2 tbsp. extra-virgin olive oil
- 3 cloves garlic, thinly sliced
- Pinch of chile flakes
- 1 <sup>1</sup>⁄<sub>2</sub> lb. fresh mussels, debearded and scrubbed
- 1 cup white wine
- 1 cup chickpeas
- 1 small bulb fennel, tough outer leaves removed, sliced
- Kosher salt and freshly ground pepper
- Juice of 1 lemon
- 3 tbsp. chopped fresh parsley
More Like This
Mediterranean Chickpea Soup – Palouse Brand
palousebrand.com
Mussels with Fennel
lesliebeck.com
Chickpea Soup
sodelicious.recipes
Recipes Mussel Soup | SOSCuisine
soscuisine.ch
Mussel Soup Recipe | Puck
puckarabia.com
Mussel Soup Recipe | Arla UK
arlafoods.co.uk
Seafood Soup With Mussels, Cod & Crab Croutes - Great British Chefs
greatbritishchefs.com
Cheesy Mussel Soup - MealWings
mealwings.com