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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
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.
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.
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.
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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Preparation 25 minutes Cook 21 minutes Total 46 minutes -
Energy 207 kcal/serving Fat 4.07 g/serving Carbohydrates 80.21 g/serving Glycaemic Index 25 Glycaemic Load 5.02 
Serving suggestion
Serve with crusty French bread.
Cook's tip
| 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-veg
Corn-free
Egg free
Peanut 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.
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