Place mussels in a saucepan with white wine and 1/3 of the onion, cover with a lid and steam until the mussels open (about 5 minutes). In a large saucepan, fry remaining onions, bacon and celery for 5 minutes. Add the diced potato and the fish stock and juice from the mussels. Season with salt and pepper and cook on a simmer until potatoes are soft. Skim the top of the soup 2 or 3 times to remove foam. In the meantime, shell the mussels. Just before serving, add mussels, cream and parsley to soup. Adjust the seasoning and serve. Per serving: 256 Calories (kcal); 14g Total Fat; (60% calories from fat); 3g Protein; 18g Carbohydrate; 39mg Cholesterol; 320mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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