The quintessential comforting, yet light meal, needed for cold evenings at home… this bowl of sumptuous vegetable broth, imparts its flavor from fresh mussels creating the perfect vehicle in which to dip crispy sea-salted fries (or to just dump a handful in and pour over).

Ingredients:

1 lb mussels

2 Tbsp evoo

1 fennel bulb, out layer removed, diced

1/2 white onion, diced

2 carrots, peeled and diced

4 baby artichoke hearts, destemmed, leaves and choke removed, diced

2 roma tomatoes, seeded and diced

2 cloves of garlic, minced

1 Tbsp tomato paste

1 tsp kosher salt

1/4 tsp white pepper

6 cups chicken or vegetable broth

1 bunch, italian parsley, leaves roughly chopped

Directions:

Add evoo to the bottom of a large stock pot or dutch oven. Heat until shimmering. Add onions, fennel, and carrots. Sauté on medium until onions are translucent and vegetables have started to soften. Add garlic, artichoke hearts and tomatoes. Sauté for an additional 2 minutes. Add tomato paste, salt and pepper and continue to sauté an additional 3-5 minutes, long enough for the tomato paste to pick up all the flavors.

Add stock and bring to a boil. Turn down and let simmer for 20 minutes.

Pour fresh mussels into a colander and rinse under cold water. Discard any mussels that do not close completely. Add mussels to broth and let cook for 10 minutes. The mussels will add a bright briney flavor to the broth.

Spoon mussels and broth into bowls and top with italian parsley.

Serve with fries (homemade or frozen); or over fries, depending on your preference.