Directions:
- Scrub the mussels thoroughly, discard any open ones and set aside.
- Melt the butter in a kettle and add the leeks, onions, garlic and shallots.
- Cook for about 1 minute and then add the Saffron.
- Cook about 2 minutes, stirring, and add the vinegar and mussels.
- Add salt and pepper to taste and cover tightly.
- Cook for about 1 minute.
- Add the parsley and cream and cover.
- Cook about 5 minutes, or until the mussels open.
- Serve in hot soup bowls with warm crusty bread for sopping up the sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 435.02 Kcal (1821 kJ) | ||
| Calories from fat | 188.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.94g | 32% | |
|---|---|---|---|
| Cholesterol | 141.33mg | 47% | |
| Sodium | 986.74mg | 41% | |
| Potassium | 1173.4mg | 25% | |
| Total Carbs | 17.22g | 6% | |
| Sugars | 0.92g | 4% | |
| Dietary Fiber | 0.53g | 2% | |
| Protein | 41.87g | 84% | |
| Vitamin C | 34.5mg | 57% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 14mg | 78% | |
| Calcium | 119.1mg | 12% | |
| Amount Per 100 g | |||
| Calories | 109.98 Kcal (460 kJ) | ||
| Calories from fat | 47.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.29g | 32% | |
|---|---|---|---|
| Cholesterol | 35.73mg | 47% | |
| Sodium | 249.46mg | 41% | |
| Potassium | 296.65mg | 25% | |
| Total Carbs | 4.35g | 6% | |
| Sugars | 0.23g | 4% | |
| Dietary Fiber | 0.13g | 2% | |
| Protein | 10.58g | 84% | |
| Vitamin C | 8.7mg | 57% | |
| Iron | 3.5mg | 78% | |
| Calcium | 30.1mg | 12% | |
* 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.
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