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Mussel Saffron Soup

Becky Luigart-Stayner
Yield 4 servings (serving size: 1 1/4 cups soup, 3 mussels, and 1 tablespoon chervil)
Chervil, a delicate, anise-flavored herb, is sprinkled over the mussels just before serving.

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. 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.