Chipotle Mussel Soup

This soup sure packs a punch. The chipotle pepper powder works very well with the mussels. I prefer my soup as is but the rest of the family like adding grated parmesan to their serving.

INGREDIENTS

3 pounds mussels

2 tablespoons bacon drippings

1 small onion, finely chopped

1 stalk celery, small dice

1 carrot, small dice

1 medium potato, peeled and diced

3 cloves garlic, minced

1/2 teaspoon chipotle pepper powder

1/2 teaspoon garlic powder

1/2 teaspoon thyme

1/4 teaspoon fennel seed, crushed with a mortar and pestle

Dash smoked paprika

1 cup dry white wine

3 cups GF fish stock

6 cups GF vegetable stock

Grated parmesan cheese to taste (Optional)

DIRECTIONS

Rinse the mussels in cold water and discard any that have opened; set aside.

Melt the bacon drippings in a large pot over medium-high heat and add the onion, celery carrot and seasonings; cook until vegetables are a la dente.

Pour in wine and continue to cook until it is reduced by about half, add the fish stock and vegetable stock and bring to a boil; continue to cook until the potatoes are cooked.

Add the mussels and cook until all are opened.

Ladle into bowl and sprinkle with parmesan cheese if using.

Enjoy!

*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free.