Ingredients
5tbspolive oil
1onion
1garlic clove
1fennel bulb
1celery rib
1bay leaf
½orange zest,grated
¼tspturmeric
3plum tomatoes
1cupdry white wine
8baguette,½-inch slices
3lbsmussels
3cupswater
1tspsalt
¼tspfresh ground black pepper
¾cupheavy cream
¼lbprosciutto,or other flavorful ham
Preparation
In a large pot, heat 3 tablespoons of the oil over moderately low heat. Add the onion, garlic, fennel, celery, bay leaf, orange zest, and turmeric.
Cook for about 15 minutes, covered, stirring occasionally until the vegetables are soft. Stir in the tomatoes and wine and simmer for 5 minutes.
Heat the broiler. Put the bread slices on a baking sheet and brush both sides with the remaining 2 tablespoons of oil. Broil the bread for about 4 minutes in all, turning once, until golden brown.
Discard any mussels that are broken or do not clamp shut when tapped. Add the water, salt, pepper, and mussels to the pot. Cover and bring to a boil.
Cook for 3 to 5 minutes, shaking the pot occasionally, just until the mussels open. As the mussels open, remove them from the pot with a slotted spoon.
When the mussels are cool enough to handle, remove them from their shells.
Remove the bay leaf. Stir the cream into the soup and bring just to a simmer. Stir in the mussels and the prosciutto.
Serve topped with the toasted slices of baguette, and enjoy!
