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Roasted Red Pepper Steamed Mussels

Made With:


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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• These mussels can also be served with fries.

• To make sure mussels are alive before cooking, do the tap test. They will close up more tightly when the shell is tapped. If they don’t close when tapped, discard them. As well, discard any mussels that do not open during cooking.


Total Time

25 min.

Serving & Size

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
% Daily Value
Total Fat g
Saturated Fat g
Cholesterol mg
Sodium mg
Total Carbohydrate mg
Dietary Fiber g
Protein g
Vitamin A %
Vitamin C %
Calcium %
Iron %

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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
water 1/4 cup 60  mL
Weight Measure
olive oil 1/4 cup 60  mL
diced onion 1 1/2 cups 375  mL
sliced garlic (approx. 12 cloves) 6 tbsp 90  mL
salt and pepper, each 1/2 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 3/4 cup 175  mL
Transfer mussels to serving dish. Sprinkle with 1 tbsp (15 mL) parsley. Serve with 1 ciabatta bun.


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