Blue Mussel Soup a la Chummie
Servings: 4
Ingredients
Fresh blue cultured mussels
White wine
Clove garlic
Lime juice
Mini colored tomatoes, finely diced
Kalamata olives, chopped
Lime, juice and zest
Extra virgin olive oil
Tails of chives, chopped
Fresh parsley, chopped
Nutritional Values
| Calories | 254 |
| Fat | 17g |
| Protein | 15g |
| Carbs | 16g |
| Sugar | 5g |
| Fiber | 2g |
| Sodium | 337mg |
Instructions
- Rinse the fresh mussels in tap water. In a heavy soup pot or Dutch oven heat the butter and olive oil on medium-high heat. Add the garlic and onion; cook until the onions have softened.
- Add the wine (or stock), tomatoes, lemon juice, basil and pepper. Bring to a boil and then reduce heat and simmer for about 5 minutes.
- Add mussels, cover, and then cook for about 7 minutes longer, or until mussels have opened. Throw away any mussels that did not open. Check seasoning and adjust as required.
- Serve in warm soup bowls, with a sprinkle of chopped parsley on soup in each bowl.
Recipe provided by the Province of Newfoundland and Labrador
