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Mussel soup

A typical Welsh dish that makes use of the abundant shellfish available.

What you need

3 1/2 l mussels in shells
1 medium onion, peeled and chopped
3 tsp fresh parsley, broken into sprigs
600 ml water
seasoning
For the soup
25 g butter
1 medium onion, peeled and finely chopped
1 clove-2 cloves garlic, peeled and finely chopped
100 g button mushrooms, wiped and thinly sliced
450 ml milk
60 ml single cream
40 g soft white breadcrumbs
3 tsp fresh lemon juice
45 ml dry sherry
To garnish
10 g chopped fresh parsley

Method

  1. Scrub the mussels well in cold water. Discard any that will not close when tapped sharply. Pull away any small weeds adhering to the shells and discard any beards.

  2. Put into a large saucepan with the chopped onion, parsley, water and a little seasoning. Cover and heat steadily for 3-5 min or until the shells open - do not try and force any to open. Strain the liquid and put on one side. Discard the onion and parsley along with any shells that won't open.

  3. Remove half the shell from each mussel, or you can remove both shells if preferred. Heat the butter, add the remaining finely chopped onion and garlic and cook gently for 5 min. Add the mushrooms and cook for 2 min.

  4. Pour in the reserved liquid from opening the mussels plus the milk. Simmer for 10 min. Stir in the cream, breadcrumbs, lemon juice and sherry. Heat again. Add the mussels and heat for 1-2 min only, as they toughen if overcooked. Season the soup and garnish with parsley.

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  • Preparation25 minutes
    Cook21 minutes
    Total46 minutes
  • Energy207 kcal/serving
    Fat4.07 g/serving
    Carbohydrates80.21 g/serving
    Glycaemic Index25
    Glycaemic Load5.02
  • Mussel soup

Serving suggestion

Serve with crusty French bread.

Cook's tip

Guideline Daily Amounts
Per portion Per 100g Men Women
Energy (kj) 921 343 10475 8350
Energy (kcal) 207 77.2 2500 2000
Protein (g) 7.75 2.89
Carbohydrate (g) 21.2 7.90 345 275
Fat (g) 10.9 4.07 95 70
Fat (saturated) (g) 6.49 2.42
Fibre (g) 2.06 0.77
Sodium (mg) 192 71.7
Salt (equivalent) (g) 0.48 0.18 7 5
Per Portion Per 100g RDA
Vitamin A (µg) 163 60.9 800
Vitamin B-12 (µg) 0.50 0.19 1
Vitamin B-6 (mg) 0.19 0.07 2
Vitamin C (mg) 13.4 4.98 60
Vitamin D (µg) 30.0 11.2 266
Vitamin E (mg) 0.36 0.13 10
Zinc (mg) 0.96 0.36 15
Calcium (mg) 218 81.4 800
Folate (mcg) 40.6 15.1 200
Iron (mg) 1.08 0.40 14
Magnesium (mg) 33.2 12.4 300
Niacin (mg) 1.75 0.65 18
Pantothenic acid (mg) 0.95 0.36 6
Riboflavin (mg) 0.41 0.15 1.6
Phosphorous (mg) 208 77.8 800
Thiamin (mg) 0.17 0.06 1.4

This recipe is:

  • Demi-vegDemi-veg
  • Corn freeCorn-free
  • Egg freeEgg free
  • Peanut freePeanut free

What the text colours mean:

  • Low in fat
  • High in fibre
  • Rich source
  • Known source

This recipe is estimated to provide the nutritional content shown alongside.

The following ingredients were not included in the calculations because their contribution to nutrition is negligible seasoning, water or unavailable

IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.

Highlights
Diet
Demi-vegDemi-veg
Allergy and intolerance profile
Corn freeCorn-free
Egg freeEgg free
Peanut freePeanut free
Suitable for cooking in
Occasion
Entertaining
Prepare-ahead entertaining
Convenience
Meal type
Soups
Main ingredient
Shellfish
Cuisine style
British traditional
European.welsh
Cheffy specials
Classic recipe
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