My wife, Angela, loves mussels, especially the fat, tender Mediterranean mussels you get in summer and early fall. Consequently, we eat a lot of them—steamed, in salads, with pastas, you name it. 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.
- 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
This recipe is excerpted from Ethan Stowell's New Italian Kitchen by Ethan Stowell and Leslie Miller. Copyright (C) 2010 by Ethan Stowell. Excerpted by permission of Ten Speed Press, a division of Random House, Inc.