Mussels are a great protein for a busy weeknight when the stress is on the kitchen. The secret to make this soup in under 15 minutes is, of course, mise en place.  The great tradition of mise en place (everything ready and in its place) is vital in any chef’s kitchen (and life).

In short, don’t be disordered and frantic. Plan ahead, be organized and focused on the task (and life) ahead. If you do, everything will seem a lot calmer and serene.



  • 1 Tbsp. olive oil
  • 1 small onion
  • 1 large handful fresh parsley
  • 3 cloves garlic
  • 1/2-1 tsp crushed red pepper flakes (to taste)
  • 1/2 cup dry white wine
  • 1 (28oz.) can crushed tomatoes
  • 1 (28oz.) can diced tomatoes
  • 2 cups low or no-sodium chicken broth
  • 1/2 tsp. salt
  • 2 lbs. fresh live Taylor Mussels


  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Peel and chop the onion
  3. Add to pan.
  4. Chop the parsley and set it aside.
  5. Mince the garlic cloves.
  6. Add garlic to onions along with red pepper flakes and stir.
  7. Let cook for 30 seconds while you open the cans of crushed and diced tomatoes.
  8. Add the cans of tomatoes to the pot along with the chicken broth, salt and half of the chopped parsley. Stir, cover and increase heat to high.
  9. Cook until it reaches a boil. Reduce to a heavy simmer.
  10. Remove the beards from the mussels.
  11. Put them in a colander and rinse with cold water.
  12. Once the soup is simmering, add the mussels.
  13. Cook until all mussels have opened.
  14. Ladle into bowls and sprinkle with remaining parsley.