15-Minute Mussels Stew

This delicious soup is one of the easiest soups you've ever made (even though it looks fancy!)  Mussels are very quick cooking, making it ready in under 15 minutes.  Add crushed red pepper to kick up the spice a notch.  You can find mussels at most grocery stores, I found mine here at Whole Foods and they were fairly inexpensive too!  Just 3 oz. of muscles has 20 g of protein and over 300% of Vitamin B-12.  B12 is a key nutrient for energy metabolism, and required for brain and nerve functioning.  Try this warming recipe any time of the year, for a tasty seafood dinner meal rich in B vitamins, protein, and healthful nutrition.

• 1 Tbsp Olive Oil
• 1 Onion, chopped
• 4 Clove Garlic, minced
• 2 lb. mussels
• 1, 28 oz. crushed tomatoes, canned
• 1, 28 oz diced tomatoes, canned
• 2 cups chicken broth
• Crushed Red Pepper
• Fresh Parsley to garnish

1. Heat the olive oil in a large pot over medium heat. Chop onion, mince garlic and add to the pot.
2. While onion is cooking, open your cans and add them to the pot along with chicken broth, salt and about 1/2 cup chopped fresh parsley. 
3. Stir, cover and increase heat to high. Cook until boiling, then reduce to a simmer.
4. While the soup heats up, wash mussels under cold water (if any are open, then discard).
5. Once the soup is simmering, add the mussels. Cook until all mussels have opened. If most have opened, discard any that have stayed closed. Ladle into bowls and sprinkle with fresh parsley.