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Ingredients
- 1 Tbsp. Oil for cooking
- 1/2 c. Julienned carrots
- 1 c. Julienned leek whites
- 1 tsp Minced garlic
- 1/2 c. Diced tomatoes
- 1 c. White wine
- 1 lb Mussels cleaned
- 2 c. Warm water
- 2 Tbsp. Minced parsley
- 1 c. Cream
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 Tbsp. Butter
- Â Â Stuffed Mussels see * Note
Directions
- In a soup pot heat the oil, add in the carrots and leeks. Cook for 2 min then add in the garlic, tomatoes and wine, bring to a boil and throw in the mussels. Cover and steam till they open. Remove the mussels and add in the water and parsley. Simmer for 4 min, meanwhile picking the mussels from the shell. Add in the cream to the broth and season. Add in the mussels back into the soup. Stir in the butter right before you serve. Garnish with the Stuffed Mussels.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1596g | |
| Calories 1433 | |
| Calories from Fat 828 | 58% |
| Total Fat 93.84g | 117% |
| Saturated Fat 46.52g | 186% |
| Trans Fat 0.35g | |
| Cholesterol 351mg | 117% |
| Sodium 1681mg | 70% |
| Potassium 2429mg | 69% |
| Total Carbs 41.92g | 11% |
| Dietary Fiber 2.7g | 9% |
| Sugars 6.79g | 5% |
| Protein 64.26g | 103% |
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