Mussel Soup with White Wine (No Potatoes)

Treat yourself to a different kind of soup — because seafood is just wonderful!

Recipe author

Servings:

Mussels

900

Onion

Lemon juice

Garlic

Butter

White wine (dry)

100

Parsley

Cream

Croutons

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 53 % 8 g

Fats 20 % 3 g

Carbohydrates 27 % 4 g

83 kcal

GI: 40 / 0 / 60

My husband headed off to the store — alone, with cash in hand and a full-blown mission to impress. He'd gotten tired of my cooking, you see, and decided to plan a whole day's menu himself. In he walks with a bag of fresh mussels and the proud grin of a winner. Surprise indeed! I called all my girlfriends and had a working recipe within ten minutes. Well then, dear — mussel soup it is. Two can play at the surprise game. First, the mussels need cleaning; I don't know how everyone else does it, but I scrubbed mine with an old toothbrush. Take a large, heavy-bottomed pot, tip in the mussels, and add enough water to cover them completely. Set it over the heat and wait for it to boil — soon the shells will open. Drain the cooking liquid, strain it, and boil it down until you have about 900 ml (a little under 4 cups). Shuck the mussels, discarding any debris and any stubborn shells that didn't open. In a skillet, sauté the chopped onion and crushed garlic in butter. In the pot, combine the onion and garlic with the reduced broth, the bread crumbs, the dry wine, and the lemon juice. Bring it to a boil and add the mussel meat. Turn off the heat and let it sit for five minutes. Stir in the cream and scatter in the chopped parsley. Ladle into bowls — and wait for the compliments.

Caloric content of the products possible in the composition of the dish

Quince jam

Light vanilla dessert with kiwi

Sauce plum dumplings for winter classic recipe

Matsun

The simplest sweet and sour cranberry sauce

Bon soup

Related and additional categories: