Chipotle Mussel Soup
Recipe: #22855
February 12, 2016
Categories: Side Dishes, Mussels, Birthday, Fathers Day, July 4th Mothers Day, Romantic Dinner, Sunday Dinner, Valentine's Day, Diabetic, Gluten-Free, Heart Healthy, High Protein, No Eggs, Wine, Spicy, more
"This soup sure packs a punch. The chipotle pepper powder works very well with the mussels. I prefer my soup as is but the rest of the family like adding grated parmesan to their serving."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (726.1 g)
- Calories 343.5
- Total Fat - 9.2 g
- Saturated Fat - 2.1 g
- Cholesterol - 69.9 mg
- Sodium - 1271.2 mg
- Total Carbohydrate - 23.7 g
- Dietary Fiber - 2.4 g
- Sugars - 2.4 g
- Protein - 37.7 g
- Calcium - 98.1 mg
- Iron - 9.9 mg
- Vitamin C - 33.9 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Rinse the mussels in cold water and discard any that have opened; set aside.
Step 2
Melt the bacon drippings in a large pot over medium-high heat and add the onion, celery carrot and seasonings; cook until vegetables are a la dente.
Step 3
Pour in wine and continue to cook until it is reduced by about half, add the fish stock and vegetable stock and bring to a boil; continue to cook until the potatoes are cooked.
Step 4
Add the mussels and cook until all are opened.
Step 5
Ladle into bowl and sprinkle with parmesan cheese if using.
Step 6
Enjoy!
Tips
No special items needed.
0 Reviews
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