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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|Serving Size: 1 Serving (263g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 97 (76%)|
|Amt Per Serving||% DV|
|Total Fat 10.8g||14 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 28.6mg||9 %|
|Sodium 452.9mg||16 %|
|Potassium 390.5mg||10 %|
|Total Carbohydrate 0.9g||0 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 0.6g|
|Protein 5.7g||8 %|
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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: 128
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