Mussel Soup

Directions

1. 1
   In a large soup pan, heat the olive oil over medium heat.
2. 2
   Add the onion, carrot, celery, fennel and salt. Cook, stirring often until the vegetables start to soften, about 8-10 minutes. Stir in the garlic and cook for 1 minute.
3. 3
   Add the wine and cook until the wine has reduced slightly.
4. 4
   Add the stock, passata and bay leaf. Bring to a simmer, then stir in mussels. Cover and simmer for 5 minutes until all mussels are open. Discard any that stay closed.
5. 5
   Remove the bay leaf. Taste and add salt if necessary.
6. 6
   Serve garnished with chopped parsley and crusty bread.