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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Ingredients
- 2 tbsp. extra-virgin olive oil
- 3 cloves garlic, thinly sliced
- Pinch of chile flakes
- 1 1⁄2 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
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