In a large nonstick stock pot, over medium heat, render the bacon for 10 minutes. Stir in the onions, celery, and carrots. Season the vegetables with salt, cayenne, and bay leaves. Saute for 10 minutes, or until the vegetables are soft and tender. Stir in the flour and cook for 10 minutes, stirring occasionally. Stir in the chicken stock and bring up to a boil. Add the potatoes and corn. Stir in the Crab Boil. Simmer for 15 minutes, or until the potatoes are fork tender. Stir in the cream and parsley. Add the mussels and simmer the soup for 5 minutes. Stir in the hot sauce and Worcestershire sauce. Simmer the soup for 2 minutes. This recipe yields 10 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B09 broadcast 02-04-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com ~or- MAD-SQUAD@prodigy.net 10-22-1998 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (872g)|
|Recipe Makes: 10 servings|
|Calories from Fat: 227 (49%)|
|Amt Per Serving||% DV|
|Total Fat 25.2g||34 %|
|Saturated Fat 13.5g||68 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 2g|
|Cholesterol 74.4mg||23 %|
|Sodium 761mg||26 %|
|Potassium 726.6mg||19 %|
|Total Carbohydrate 42.8g||13 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 40.4g|
|Protein 17.6g||25 %|
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Calories per serving: 464
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