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Roasted Red Pepper Steamed Mussels

Made With:

Soups

VERVE® Tomato Roasted Red Pepper Bisque with Gouda

A rich and smokey tomato bisque accented with Gouda cheese, fresh cream, pureed roasted red bell peppers, crushed garlic and sweet basil leaves.

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Tip

Transfer mussels to serving dish. Sprinkle with 1 tbsp (15 mL) parsley. Serve with 1 ciabatta bun.

Total Time

25 min.

Serving & Size

Yields

Roasted Red Pepper Bisque with Gouda makes a rich, flavourful broth for the mussels. Use the ciabatta buns to sop it up.

Nutrition Facts

Nutrition Facts
Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
water 1 cup 60  mL
Weight Measure
olive oil 1 cup 60  mL
diced onion 1 cups 375  mL
sliced garlic (approx. 12 cloves) 6 tbsp 90  mL
salt and pepper, each 1 tsp mL
dry white wine 4 cups L
1. Heat 1 tsp (5 mL) oil in skillet set over medium heat; cook 2 tbsp (30 mL) onion, 1 1/2 tsp (8 mL) garlic, and pinch each of salt and pepper for about 2 minutes or until slightly softened. Pour in 1/3 cup (75 mL) dry white wine; bring to boil. Boil for 2 minutes.
Weight Measure
Campbell’s® Verve® Tomato Roasted Red Pepper Bisque with Gouda 1 pouch (4 lb) pouch (1.81 kg)
mussels 6 lb
2. Stir in 1/3 cup (80 mL/) soup and 1/4 cup (60 mL) water; bring to simmer. Tap any open mussels, discarding any that do not close. Add 1/2 lb (113 g) mussels. Reduce heat to medium-low; cover and let mussels steam for about 5 minutes or until mussels open, discarding any mussels that do not open.
Weight Measure
ciabatta buns, sliced lengthwise (each 6 oz/170 g)
olive oil 3 tbsp 45  mL
3. Meanwhile, toast 1 ciabatta bun under broiler or salamander for 1 minute. Brush with 1/2 tsp (3 mL) olive oil.
Weight Measure
finely chopped fresh parsley 3 cup 175  mL
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