Creamy Sweetcorn & Mussel Soup

4
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"Love my soup and mussels so this seems a good combo from Australian Better Homes and Garden Diabetic Living. Serving size is 4 as a light meal."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (501.3 g)
  • Calories 366.3
  • Total Fat - 14.8 g
  • Saturated Fat - 6.4 g
  • Cholesterol - 65.2 mg
  • Sodium - 521.2 mg
  • Total Carbohydrate - 37 g
  • Dietary Fiber - 3.6 g
  • Sugars - 11.7 g
  • Protein - 23 g
  • Calcium - 221.3 mg
  • Iron - 5.9 mg
  • Vitamin C - 26.3 mg
  • Thiamin - 0.4 mg

Step 1

Put mussels and water in a large saucepan and cover and bring to the boil over a high heat and then reduce heat to medium-high and cook, shaking pan often for 2 to 3 minutes or until mussels ope.

Step 2

Drain liquid, reserving 250ml (1 cup).

Step 3

Set mussels aside for 5 minutes before removing from shells and finely chop the flesh and put in a small bowl, cover and set aside.

Step 4

Wipe out pan.

Step 5

Heat oil in clean pan over a medium heat and add onion and garli8ce, reduce heat to low and cook, stirring, occasionally, for 8 to 10 minutes or until onion is very soft but doesn't colour and then add potato, milk and reserved cooking liquid and bring to a simmer over medium heat and cook stirring occasionally, for 10 minutes or until potato is just tender.

Step 6

Add corn and continue to cook for a further 3 to 4 minutes or until corn is just tender and bright yellow and then add cream, mussel flesh and stir until heated through and then stir in parsley, season with pepper and serve.

Tips & Variations


No special items needed.

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