Mussel Soup Recipe

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Mussel Soup
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Ingredients:

Directions:

  1. Scrub and debeard the mussels. Put the mussels in a shallow saucepan, cover and place over moderate heat until the shells open, about 5 minutes. Remove from the heat and discard any mussels that did not open; set the mussels aside in their shells. Strain the liquid that the mussels released into the saucepan and set aside.
  2. Preheat an oven to 350˚F.
  3. In a heavy ovenproof pot over low heat, warm the olive oil. Add the garlic and fry gently until translucent, about 5 minutes. Add the tomatoes, wine, liquid from the mussels and the water. Cook over low heat for 30 minutes. Add the mussels and allow the flavors to blend for another 2 minutes. Season to taste with salt and pepper.
  4. Meanwhile, toast the bread slices in the oven until golden, about 10 minutes. Place the slices in individual soup dishes. Ladle the soup over the toast, sprinkle with the parsley and serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 552.71 Kcal (2314 kJ)
Calories from fat 198.95 Kcal
% Daily Value*
Total Fat 22.11g 34%
Cholesterol 126.98mg 42%
Sodium 1305.47mg 54%
Potassium 1669.3mg 36%
Total Carbs 22.74g 8%
Sugars 2.68g 11%
Dietary Fiber 0.81g 3%
Protein 55.27g 111%
Vitamin C 48.9mg 81%
Iron 18.2mg 101%
Calcium 140.5mg 14%
Amount Per 100 g
Calories 83.42 Kcal (349 kJ)
Calories from fat 30.03 Kcal
% Daily Value*
Total Fat 3.34g 34%
Cholesterol 19.17mg 42%
Sodium 197.04mg 54%
Potassium 251.96mg 36%
Total Carbs 3.43g 8%
Sugars 0.4g 11%
Dietary Fiber 0.12g 3%
Protein 8.34g 111%
Vitamin C 7.4mg 81%
Iron 2.8mg 101%
Calcium 21.2mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.7
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • sugar free

Bad Points

  • High in Sodium

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