Chipotle Mussel Soup
Created by QueenBea on February 12, 2016
- Servings: 6
- Prep Time: 20m
- Cook Time: 45m
- Recipe #22855
Ingredients
- 3 pounds mussels
- 2 tablespoons bacon drippings
- 1 small yellow onion, finely chopped
- 1 stalk celery, small dice
- 1 carrot, small dice
- 1 potato (medium potato, peeled and diced)
- 3 cloves garlic, minced
- 1/2 teaspoon chipotle pepper powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon thyme
- 1/4 teaspoon fennel seed, crushed with a mortar and pestle
- Smoked paprika (dash)
- 1 cup dry white wine
- 3 cups fish stock
- 6 cups vegetable stock
- Grated parmesan cheese, to taste (Optional)
How to Make
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Step 1: Rinse the mussels in cold water and discard any that have opened; set aside.
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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.
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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.
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Step 4: Add the mussels and cook until all are opened.
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Step 5: Ladle into bowl and sprinkle with parmesan cheese if using.
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Step 6: Enjoy!
Nutritional Facts
- 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