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Ingredientes
- 32 med Mussels
- 1 x Onion, peeled/minced
- 1 x Celery, minced
- 1 x Leek (white part only), chop
- 1 c. White wine
- 3 c. Fish stock
- 2 c. Heavy cream
- 4 x Chervil or possibly substitute parsle Salt and pepper to taste
Direcciones
- Note: When buying mussels look for small ones which have tightly closed shells - a sign which they are alive and thus fresher.
- Place mussels, wine and fish stock in a stock pot. Add in minced vegetables.
- Cover and shake to stir contents. Cook on high heat 4 to 5 min. After 5 min shake pot again, remove lid and strain contents into a collander, catching liquid in a bowl. Then strain soup liquid again through a wire mesh strainer into a saucepan. Over high heat, boil and reduce soup for 5 min.
- Meanwhile, remove the mussel meat from most of the shells, leaving some mussel shells intact for serving as a side dish with the minced vegetables.
- Pour the heavy cream into reduced soup. Whisk while maintaining the high heat. Add in mussel meat slowly. Whisk gently. Then continue to stir with a soup ladle till it boils.
- Ladle soup into soup bowls. Add in sprigs of chervil to top of soup for garnish.
- Serve the remaining mussels on the side with an array of the cooked minced vegetables.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 236g | |
| Recipe makes 8 servings | |
| Calories 206 | |
| Calories from Fat 116 | 56% |
| Total Fat 13.12g | 16% |
| Saturated Fat 7.32g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 492mg | 21% |
| Potassium 374mg | 11% |
| Total Carbs 6.35g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.15g | 1% |
| Protein 10.32g | 17% |
