Nutritive Information
- Calories: 577.52cal
- Protein: 29.45g
- Fat: 36.91g
- Cholesterol: 172.67mg
- Fiber: 1.39g
- Vitamin A: 792.50RE
- Vitamin C: 21.47mg
- Vitamin D: 80.00IU
- Vitamin E: 1.68mg
Ingredients
- 1-1/2 pounds Mussels
- 1/2 cup Carrots sliced, 1 cup
- 1/2 cup Parsnips raw
- 1/2 cup Broccoli, Rabe
- 1 Tablespoon Olive oil
- 2 Tablespoons Shallots, chopped
- 1 medium Garlic clove minced, 1 medium
- 2 cups Wine table, white
- 2 Tablespoons Parsley fresh
- 1 Tablespoons Thyme, ground
- 2 cups Cream heavy whipping
- 1 cup Leeks
Instructions
- Soak mussels in water at least 2 hours to remove any sand.
- Prepare leeks, white part only, cleaned and sliced on the bias. Chop parsley, mince garlic and shallots. Dice carrots, parsnips, and broccoli rabe.
- Blanch carrots, parsnips and rapini. Plunge the vegetables into boiling water and cook about 4 minutes until just tender. Immediately run cold water over hot vegetables to stop cooking process. Set aside.
- Heat a large shallow pan until very hot. Add olive oil; quickly add shallots, garlic, mussels, and wine (clam juice or combination of both, may also be used, to equal 2 cups). Cover pan; leave heat on high. Mussel shells should open within 5 minutes. (Discard any mussels that do not open in 5 minutes.) Remove pan from heat.
- Remove meat from shells; set aside. Return pan with liquid to stove. Add herbs to mussel liquid; bring to a boil. Add cream and prepared leeks; boil 2 minutes. Add blanched carrots, parsnips, broccoli rabe, season with salt and pepper. Soup can be prepared ahead to this point.
