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Italian Mussel Soup 
with Wine Suggestions
Serves 16 (recipe can be halved)

Pam Collacott of Trillium Cooking School features this dish in her cookbook Pam Cooks 2 and in our themed cooking class Big Night. A bowl of this soup can be enjoyed as a meal in itself or to start off an Italian feast. 

As Pam says, "this soup is a meal made in heaven, any time of year."

The Savvy Grapes wine suggestions:
White Wine - Pinot Grigio, Italy 

Pinot Grigio has become a popular white wine as it ideal for sipping or enjoyed with seafood. 
It is light, crisp and refreshing with citrus and floral aromas and tastes.  
A particular Pinot Grigio to try is
Santa Margherita, Italy.  This a LCBO Vintages Essentials product, $16

Red White - Chianti, Italy
A Chianti is typically medium bodied, with lots of fresh fruit aromas and tastes.  Chianti is always a surefire match with tomato-based foods because the acidity from the tomatoes is balanced with the acidity in this style of wine. 


7 dozen fresh mussels
3/4 cup chopped onion
3 tablespoons butter 
1/3 cup olive oil
1 tablespoon minced garlic 
1 tablespoon dried basil 
1 ˝ cups dry white wine
3 28-oz tins Italian tomatoes 
Juice of 1 ˝ lemons
Warm French bread

Sauté onion and garlic in butter and oil in large Dutch oven until soft but not brown. Add basil, wine, chopped tomatoes and lemon juice. Heat to boiling.

Scrub mussels with a stiff brush under cold water. Discard any mussels that do not close.

Add mussels to boiling tomato mixture. Cover pot and cook 15 minutes over medium heat. Discard any mussels that do not open. Ladle mussels and broth into soup bowls. 

Serve with fresh bread. As the Italians say "Buon Apetito!"

 

 
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to complement each course. 
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The Savvy Grapes, Inc.
Accredited Sommeliers
Contact us on: 
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