| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Gabriel’s, Gate |
4 |
servings |
INGREDIENTS
| 4 |
c |
Fish stock |
| 1/2 |
c |
Dry white wine |
| 1 |
|
Onion; finely diced |
| 24 |
md |
Sized mussels; scrubbed and beard |
|
|
; removed |
| 30 |
g |
Butter |
| 2 |
|
Rashers lean bacon |
| 1 |
|
Stick celery; finely diced |
| 2 |
|
Potatoes; peeled and diced |
|
|
Salt to taste |
| 2 |
tb |
Cream |
|
|
Freshly ground black pepper |
| 1/2 |
c |
Chopped parsley |
INSTRUCTIONS
Place mussels in a saucepan with white wine and 1/3 of the onion, cover
with a lid and steam until the mussels open (about 5 minutes).
In a large saucepan, fry remaining onions, bacon and celery for 5 minutes.
Add the diced potato and the fish stock and juice from the mussels. Season
with salt and pepper and cook on a simmer until potatoes are soft.
Skim the top of the soup 2 or 3 times to remove foam. In the meantime,
shell the mussels. Just before serving, add mussels, cream and parsley to
soup. Adjust the seasoning and serve.
Converted by MC_Buster.
Per serving: 256 Calories (kcal); 14g Total Fat; (60% calories from fat);
3g Protein; 18g Carbohydrate; 39mg Cholesterol; 320mg Sodium Food
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.
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