Rating: 5 stars
3 Ratings
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  • 5 star values: 3

While broth mixture comes to a boil, scrub and debeard mussels. Slice basil while mussels cook.

Lorrie Hulston Corvin
Recipe by Cooking Light January 2003

Gallery

Credit: Photography: Randy Mayor; Styling: Jan Gautro

Recipe Summary

Yield:
2 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 7 ingredients in a Dutch oven, and bring to a boil. Add mussels; cover and cook 5 minutes or until shells open.

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  • Remove from heat; discard any unopened shells. Spoon 1 1/2 cups broth mixture into each of 2 soup bowls. Divide mussels evenly among each soup bowl. Garnish with chopped basil.

Nutrition Facts

241 calories; calories from fat 27%; fat 7.1g; saturated fat 2.8g; mono fat 1g; poly fat 1.1g; protein 22.9g; carbohydrates 20.3g; fiber 1g; cholesterol 46mg; iron 7.8mg; sodium 940mg; calcium 66mg.
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