LONGBRANCH Spicy Mussel Soup

¼ cup fresh garlic, finely chopped
¼ cup shallots, finely chopped
¼ cup Extra Virgin olive oil (EVOO)
3 cups dry white wine
2-3 sprigs fresh thyme
2 tsp kosher salt
½ tsp freshly ground black pepper (FGP)
3 lbs. fresh black mussels, cleaned
¼ cup EVOO
4 cups zucchini, diced
1 cup yellow pepper, diced
4 cups button mushrooms, sliced
1 (28oz) can whole Italian tomatoes
1 ½ cups LONGBRANCH Bloody Mary Zinger
2 tsp Sriracha (Asian hot sauce)
2 cups reserved mussel broth (see recipe)
6 cups fish or vegetable stock
½ tsp FGP
1 tsp kosher salt

Sauté garlic & shallots in EVOO over med. heat 3-4 minutes. Add wine, thyme salt & pepper. Bring to a boil. Add mussels. Cover & simmer over med. heat until mussels all open ( 6-8 minutes). Discard any unopened mussels. Remove remaining mussels with slotted spoon. Reserve 2 cups of broth. Meanwhile, sauté zucchini, peppers & mushrooms in EVOO about 7-8 minutes. Drain tomatoes, reserving liquid & dice. Add tomatoes to vegetable mixture and cook an additional 2 minutes. Add reserved tomato liquid, LONGBRANCH, reserved mussel broth and stock. Stir to combine well; add Sriracha, FGP & salt. Bring to a boil; reduce heat, add mussels & stir to combine. Simmer until hot. Serve with crusty bread for dipping.

Serves 6-8