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Cream Of Mussel Soup Recipe
|Small black mussels||1 Kilogram, prepared|
|Dry white wine||250 Milliliter (1 Cup)|
|Green onions||8 , finely chopped|
|Curry powder||1⁄2 Teaspoon|
|Plain flour||35 Gram (1/4 Cup)|
|Vegetable stock||250 Milliliter (1 Cup)|
|Water||500 Milliliter (2 Cup)|
|Tomato paste||1 Tablespoon|
|Cream||180 Milliliter (3/4 Cup)|
|Finely chopped fresh dill||1 Tablespoon|
Calories 293 Calories from Fat 89
% Daily Value*
Total Fat 10 g15.1%
Saturated Fat 5.2 g26%
Trans Fat 0 g
Cholesterol 52.7 mg
Sodium 463.6 mg19.3%
Total Carbohydrates 28 g9.3%
Dietary Fiber 0.93 g3.7%
Sugars 8.7 g
Protein 16 g32.8%
Vitamin A 21.7% Vitamin C 29.2%
Calcium 9.9% Iron 30.8%
*Based on a 2000 Calorie diet
Combine mussels and wine in large pan, cover, bring to boil; simmer, covered, about 5 minutes or until mussels open.
Discard any unopened mussels.
Drain mussels over medium heatproof bowl; reserve liquid.
Heat butter in large pan; cook onion and curry powder until onion is soft.
Add flour; cook, stirring, about 2 minutes or until mixture thickens and bubbles.
Gradually stir in reserved liquid, stock, the water and paste; stir until mixture boils and thickens.
Return mussels to pan with cream and dill; simmer, stirring, until heated through.