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Pistou Vegetable Soup with Mussels

Pistou Vegetable Soup with Mussels Recipe

  • 3 cups loosely packed fresh basil leaves
  • 2 large cloves garlic, peeled and coarsely chopped
  • 1/2 cup extra-virgin olive oil
  • 1/3 cup dried navy beans, soaked in cold water overnight, drained
  • 1 clove garlic, peeled and split in half
  • 1 (2-inch) piece of peeled carrot
  • ½ small onion, peeled and split in half
  • 1 (2-inch) piece of ham rind (optional)
  • 1 branch fresh thyme
  • Freshly ground white pepper, to taste
  • 3½ cups cold water
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic, peeled and thinly sliced
  • 1 shallot, peeled and thinly sliced
  • Small handful fresh Italian parsley leaves and stems
  • 1 cup white wine
  • 2 pounds mussels, scrubbed
  • 2½ to 3 cups Fish Fumet
  • ½ cup carrots in ¼-inch dice
  • ½ cup fennel in ¼-inch dice
  • ½ cup seeded zucchini in ¼-inch dice
  • 1 medium-size ripe tomato, peeled, seeded, and cut into ΒΌ-inch dice
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 635kcal (32%)
Total Fat 39g (61%)
Saturated Fat 6g (28%)
Cholesterol 63mg (21%)
Total Carbohydrate 28g
Dietary Fiber 6g
Sugars 4g
Protein 32g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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