Italian Mussel Soup Recipe

Summary

CuisineCourse
Method

Ingredients

 Mussels3 Pound
 Butter2 Tablespoon
 Vegetable oil2 Tablespoon
 Onion1 , chopped
 Garlic2 Clove (10 gm), minced
 Dry white wine/Chicken stock1 Cup (16 tbs)
 Canned tomatoes28 Ounce (1 Can, 796 Milliliter, Untrained)
 Lemon juice1 Tablespoon
 Dried basil1 1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 2194 Calories from Fat 777

% Daily Value*

Total Fat 88 g134.7%

Saturated Fat 25.5 g127.5%

Trans Fat 0 g

Cholesterol 445.5 mg148.5%

Sodium 4964.9 mg206.9%

Total Carbohydrates 136 g45.4%

Dietary Fiber 20.7 g82.9%

Sugars 8.7 g

Protein 179 g357.4%

Vitamin A 183.7% Vitamin C 344.4%

Calcium 86.2% Iron 379.6%

*Based on a 2000 Calorie diet

Directions

Scrub mussels, removing any beards. Discard any mussels that don't close. Set aside.
In large heavy saucepan or Dutch oven, heat butter and oil over medium-high heat; cook onion and garlic until softened, about 4 minutes. Add wine, tomatoes, lemon juice and basil, crushing tomatoes with fork; bring to boil. Reduce heat and simmer for 5 minutes.
Add mussels; cover and cook for 5 to 7 minutes or until mussels have opened. Discard any that remain closed. Taste and adjust seasoning.
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