Chipotle Mussel Soup

Prep Time
Cook Time
1h 5m
Ready In

"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


  • 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



No special items needed.

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