A thick hearty winter soup, with potatoes, mussels and Jerusalem Artichokes
In a large pan add the onions, water, wine and garlic.
Boot till onions are soft.
Add the mussels, cover with tightly fitting lid and cook for 10 minutes, till mussels have opened.
Allow to cool till mussels can be handled.
Strain the cooking liquid into a bowl.
Take the mussels out of shells and reserve in a bowl, adding any juices from the shells to the bowl of cooking liquid.
Discard the shells.
Return the stock to the large pan.
Add the potatoes and artichokes and cook till soft, adding water if it looks too thick.
Adjust the seasoning and add the mussels and cream.
Simmer for 2 or 3 minutes.
Serve garnished with lots of chopped parsley.
Rather than eat it straight away, the flavours intensify when reheated or left to cool down for awhile.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (232g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 160 | ||
Calories from Fat: 70 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.8g | 10 % | |
Saturated Fat 4.8g | 24 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 28.4mg | 9 % | |
Sodium 91.3mg | 3 % | |
Potassium 475.7mg | 13 % | |
Total Carbohydrate 20.9g | 6 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 18.1g | ||
Protein 2.8g | 4 % | |
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: 160
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