Mussel Soup
Easy mussel soup with fish and shrimp is delicious. In a rich creamy broth like chowder you can add potatoes, corn and vegetables in it too.
Servings: 3
Equipment
- 1 pot
Ingredients
- 1 onion diced
- 1 stalk celery diced
- 1/3 c Heavy Whipping Cream
- 2 c vegetable broth
- 1/3 c corn kernels
- 3 tbsp white wine
- 2 tbsp lemon juice
- 1 tbsp all purpose flour
- 1 tbsp olive oil
- 1 c fish salmon, sea bass, cod used - cut into 1x1" cubes
- 1/2 tsp salt and pepper
- 1/2 tsp paprika
- 1 c mussels
- 1 c shrimp peeled
- 1 sprig thyme
Instructions
- Scrub outside of mussel shells to remove debris. Let sit in a bowl of cold water until ready to add into soup.
- Sauté the onion and celery in olive oil for 3-4 minutes on low heat. Add all-purpose flour, mix and fry everything together for another 2 minutes. Add cubed fish, pre-boiled potatoes (if adding), corn, pour in stock, white wine, lemon juice, and stir to dissolve flour lumps.
- Add sprigs of thyme (1-2) and salt with spices. Cook for another 10 minutes on low heat, covering the pan with a lid.
- Rinse the shellfish and shrimp thoroughly and transfer them to a saucepan. Pour in the cream and mix everything. Boil the chowder for another 5 minutes or until mussel shells open (discard those that don't). Serve hot with parsley and other herbs.
Nutrition
Serving: 2oz | Calories: 209kcal | Carbohydrates: 14g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 37mg | Sodium: 1108mg | Potassium: 261mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1049IU | Vitamin C: 11mg | Calcium: 43mg | Iron: 2mg