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Ingredients
- 1 (14 1/2 ounce) can chicken broth
- 1/4 cup dry white wine
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 - 2 lbs cleaned fresh mussels
Method
- In a large soup kettle, over high heat, combine the chicken broth, wine, salt, and pepper; bring to a boil. Add the mussels, cover, and cook for about 3 to 4 minutes or just until the mussels open. Do not over cook the mussels. Discard any mussels that do not open by themselves.