Directions:
- Put the mussels, wine and shallots in a saucepan and turn the heat to high. Cover and cook, shaking occasionally, just until the mussels open, about 5 minutes.
- Remove the mussels with a slotted spoon and strain the broth; set aside.
- Melt the butter in a saucepan over medium heat. Add the leeks and cook until fragrant and softened, about 5 minutes.
- Stir in the garlic and crumble the saffron into the saucepan. Pour in the reserved mussel broth, cayenne and enough water to make 5 cups of soup.
- Add the cream, if you are using it. Bring to just a boil, then turn off the heat and season with lemon juice, salt and pepper.
- Arrange mussels in soup bowls and pour the hot broth over them.
- Garnish with basil and chervil if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 684.84 Kcal (2867 kJ) | ||
| Calories from fat | 209.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.28g | 36% | |
|---|---|---|---|
| Cholesterol | 170.43mg | 57% | |
| Sodium | 1325.68mg | 55% | |
| Potassium | 1825.52mg | 39% | |
| Total Carbs | 38.56g | 13% | |
| Sugars | 7.5g | 30% | |
| Dietary Fiber | 2.6g | 10% | |
| Protein | 57.48g | 115% | |
| Vitamin C | 48.3mg | 80% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 19.6mg | 109% | |
| Calcium | 190.6mg | 19% | |
| Amount Per 100 g | |||
| Calories | 97.61 Kcal (409 kJ) | ||
| Calories from fat | 29.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.32g | 36% | |
|---|---|---|---|
| Cholesterol | 24.29mg | 57% | |
| Sodium | 188.94mg | 55% | |
| Potassium | 260.18mg | 39% | |
| Total Carbs | 5.5g | 13% | |
| Sugars | 1.07g | 30% | |
| Dietary Fiber | 0.37g | 10% | |
| Protein | 8.19g | 115% | |
| Vitamin C | 6.9mg | 80% | |
| Iron | 2.8mg | 109% | |
| Calcium | 27.2mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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