Mussel Saffron Soup

Mussel Saffron Soup Recipe
Becky Luigart-Stayner
Chervil, a delicate, anise-flavored herb, is sprinkled over the mussels just before serving.
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Yield:

4 servings (serving size: 1 1/4 cups soup, 3 mussels, and 1 tablespoon chervil)

Recipe from

Cooking Light

Nutritional Information

Calories 205
Caloriesfromfat 20 %
Fat 4.5 g
Satfat 1.8 g
Monofat 1.2 g
Polyfat 0.7 g
Protein 15.5 g
Carbohydrate 11.3 g
Fiber 0.2 g
Cholesterol 40 mg
Iron 5.2 mg
Sodium 598 mg
Calcium 133 mg

Ingredients

1 teaspoon butter or stick margarine
1/2 cup minced shallots
1 1/2 cups dry white wine
1/4 cup minced fresh parsley
1/4 teaspoon dried thyme
1/8 teaspoon saffron threads, crushed
1 bay leaf
1 garlic clove, minced
50 mussels (about 2 pounds), scrubbed and debeared
2 cups clam juice
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
1 cup 2% reduced-fat milk
1/4 cup chopped fresh chervil or parsley

Preparation

Melt butter in a large Dutch oven over medium-high heat. Add minced shallots, and sauté 3 minutes. Add the wine and next 5 ingredients (wine through garlic); bring to a boil. Add mussels.

Cover and cook 5 minutes or until the mussels open; discard any unopened shells. Strain the mussel mixture through a cheesecloth-lined sieve into a medium bowl, reserving cooking liquid. Reserve 12 shells with meat intact.

Remove meat from the remaining shells. Chop meat and add to pan; discard shells. Add reserved cooking liquid, clam juice, black pepper, and red pepper; bring to a boil.

Reduce heat, and simmer for 5 minutes. Stir in the milk, and cook 1 minute or until soup is thoroughly heated. Pour soup into serving bowls. Top with reserved mussels and chervil.

Note:

March 2000
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