Chervil, a delicate, anise-flavored herb, is sprinkled over the mussels just before serving.

Recipe by Cooking Light March 2000


Credit: Becky Luigart-Stayner

Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

205 calories; calories from fat 20%; fat 4.5g; saturated fat 1.8g; mono fat 1.2g; poly fat 0.7g; protein 15.5g; carbohydrates 11.3g; fiber 0.2g; cholesterol 40mg; iron 5.2mg; sodium 598mg; calcium 133mg.