Orange & Saffron-Scented Mussel Soup Recipe
Recipe By EatingWell
Orange juice, saffron and white wine combine in a heady broth for this mussel soup. It can be made in advance and gently reheated just before serving.
4.3
15 Rating -
Rate
2hr 20minstotal
2hr 20m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Orange & Saffron-Scented Mussel Soup Recipe
- 3/4 Plum tomatoes, cored
- 0.19 tablespoon Butter
- 0.19 tablespoon Extra virgin olive oil
- 0.38 Cloves Garlic, Minced
- 1/2 part Leeks, white and light green only, cleaned and thinly sliced
- 0.38 Carrots, finely chopped
- 1/4 Onions, onions, finely chopped
- 0.13 Bottle dry white wine, such as sauvignon blanc
- 1/4 Bay leaves
- 1/4 teaspoon Dried thyme, divided
- 0.06 teaspoon Freshly ground pepper
- 1/4 cup Water
- 1/2 pound Fresh mussels, scrubbed and debearded
- 0.13 cup Orange juice
- 0.38 tablespoon Italian parsley, cut in slivers
- 0.13 tablespoon Freshly Grated Orange Zest
- 0.13 teaspoon Saffron threads, crumbled or 1/4 teaspoon powdered saffron
Nutrition
value
value
102
calories per serving
4 g Fat2 g Protein14 g Carbs5 g FiberOther
Current Totals
- Fat4g
- Protein2g
- Carbs14g
- Fiber5g
MacroNutrients
- Carbs14g
- Protein2g
- Fiber5g
Fats
- Fat4g
Vitamins & Minerals
- Calcium68mg
- Iron2mg
- Vitamin A1803mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B953mcg
- Vitamin B120mcg
- Vitamin C58mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium38mg
- Manganese1mg
- Phosphorus53mg
- Selenium< 1mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By EatingWell