Soup was never on top of the food chain for me but as I get older, I’m willing to try different soups. For this recipe I used frozen mussels due to availability but fresh mussels can be used as well. If using frozen, be sure to not get mussels in wine sauce. Mussel shells are closed before cooking will begin to open as it heats through. This recipe is simple yet tasty and I encourage you to give it a try.

Ingredients:
1 lb Fresh or Frozen Mussels, cleaned
1/2 lb Shrimp, shelled and uncooked but lightly seasoned
1 cup Orzo Pasta, cooked
4 Red Potatoes, quarted
1 cup Onion, sliced
1/2 cup Bell Pepper, sliced
2 cloves Garlic, minced
1 can Diced Tomato, 14 oz
2 can Tomato Sauce, 8 oz
4 cup Water
1 cup White Wine
Spices: Black Pepper, Kosher Salt and Garlic Powder, to tase
Herbs: 2 tbsp Dried Oregano and 1 tbsp Parsley, chopped
1 tbsp Olive Oil

In a medium stock pot/ soup pot, saute veggies (garlic included) in olive oil for 2- 3 minutes then stir in chopped tomatoes. Add tomato sauce, white wine, water and oregano then bring to a simmer. Season with spices and add potatoes while continuing to simmer for 15- 20 minutes or until potatoes become tender.

Add mussels to pot, simmer for 5 minutes then add shrimp while continuing to cook for a couple minutes. Stir in cooked orzo pasta and adjust spices. Cook for an additional 5 minutes, remove from heat and add parsley. Serve with crusty bread, crackers or eat soup as is.

Happy Eating!!