Mussel Soup
Ingredients
- 1 3/4 lb live mussels
- 4 1/3 floz white wine
- 2 tsp lemon juice
- 750 ml fish stock
- 1 egg yolk
- 1 oz butter
- 2 tbsp plain flour All purpose
- salt and pepper
- 4 tsp chopped parsley
- 2 1/2 floz single cream
Instructions
- Scrub and beard the mussels (p92).
- Put them in a deep saucepan. Add the wine, lemon juice, and 250 ml of the fish stock.
- Heat the mussels in the liquid until they open.
- Strain the liquid through muslin into the rest of the fish stock.
- Shell the mussels. Melt the butter in a deep saucepan. Stir in the fish stock, and heat to boiling point; boil for 2 minutes, stirring all the time.
- Season to taste and add the parsley.
- Mix the egg yolk with the cream, and add with the mussels to the soup at just below boiling point.
- Re-heat gently, without boiling the soup, to cook the egg.
Calories: 277 kcal
Carbohydrates: 9 g
Protein: 17 g
Fat: 16g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 113 mg
Sodium: 947 mg
Potassium: 540 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 607 IU
Vitamin C: 9 mg
Calcium: 107 mg
Iron: 5 mg