Spicy Mussel Soup
|Water||1 1⁄2 Pint|
|Onion||1 , finely chopped|
|Celery||2 Tablespoon, finely chopped|
|Parsley||3⁄4 Bunch (75 gm), small sized|
|Tomato||1 Large, skinned and chopped|
|Lemon juice/Little vinegar||1⁄2 Teaspoon|
|Chopped parsley||2 Tablespoon (For Garnish)|
Scrub mussels well, discarding any that are open and will not close when sharply tapped.
Put into a large saucepan with water, onion, celery, parsley and seasoning and heat slowly until mussels open.
Remove mussels from liquid, take off shells.
Meanwhile reheat liquid, add rice and cook until tender; add chopped tomato and extra seasoning.
Remove sprig of parsley, add mussels and lemon juice or vinegar, and reheat gently.
Garnish with chopped parsley.
Serving size: Complete recipe
Calories 1163 Calories from Fat 209
% Daily Value*
Total Fat 23 g35.8%
Saturated Fat 4.4 g22.2%
Trans Fat 0 g
Cholesterol 268.8 mg89.6%
Sodium 2845.9 mg118.6%
Total Carbohydrates 109 g36.2%
Dietary Fiber 9.2 g36.8%
Sugars 12.2 g
Protein 125 g249.5%
Vitamin A 240.7% Vitamin C 419.7%
Calcium 47.2% Iron 254%
*Based on a 2000 Calorie diet