Try this Irish Cream of Mussel Soup recipe, or contribute your own.
Suggest a better descriptionNote: When buying mussels look for small ones that have tightly closed shells - a sign that they are alive and thus fresher. Place mussels, wine and fish stock in a stock pot. Add chopped vegetables. Cover and shake to stir contents. Cook on high heat 4 to 5 minutes. After 5 minutes shake pot again, remove lid and strain contents into a collander, catching liquid in a bowl. Then strain soup liquid again through a wire mesh strainer into a saucepan. Over high heat, boil and reduce soup for 5 minutes. Meanwhile, remove the mussel meat from most of the shells, leaving some mussel shells intact for serving as a side dish with the chopped vegetables. Pour the heavy cream into reduced soup. Whisk while maintaining the high heat. Add mussel meat slowly. Whisk gently. Then continue to stir with a soup ladle until it boils. Ladle soup into soup bowls. Add sprigs of chervil to top of soup for garnish. Serve the remaining mussels on the side with an array of the cooked chopped vegetables.
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Serving Size: 1 Serving (189g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 179 | ||
Calories from Fat: 118 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.1g | 18 % | |
Saturated Fat 7.3g | 37 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 59.6mg | 18 % | |
Sodium 350.8mg | 12 % | |
Potassium 359.5mg | 9 % | |
Total Carbohydrate 3.4g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 3.4g | ||
Protein 10.2g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 179
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