Mussel Saffron Soup
Chervil, a delicate, anise-flavored herb, is sprinkled over the mussels just before serving.
Yield: 4 servings (serving size: 1 1/4 cups soup, 3 mussels, and 1 tablespoon chervil)
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Amount per serving
- Calories: 205
- Calories from fat: 20%
- Fat: 4.5g
- Saturated fat: 1.8g
- Monounsaturated fat: 1.2g
- Polyunsaturated fat: 0.7g
- Protein: 15.5g
- Carbohydrate: 11.3g
- Fiber: 0.2g
- Cholesterol: 40mg
- Iron: 5.2mg
- Sodium: 598mg
- Calcium: 133mg
- 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
- 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.
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