Mussel Soup with Macaroni (Sopa de Almejas y Macarrones)
|Mussels in shells||24|
|Olive oil||2 Tablespoon|
|Clam juice||3 Cup (48 tbs)|
|Chicken broth||2 Cup (32 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Tomato puree||1⁄4 Cup (4 tbs)|
|Ditalini||1 Cup (16 tbs) (Small Short Macaroni)|
|Chopped parsley||2 Tablespoon|
Thoroughly scrub the mussels, then dry them.
Heat the oil and butter in a saucepan large enough to hold all the ingredients.
Add the mussels, and continue to heat until they open.
When the shells open, remove the mussels.
Pour their liquid back into the saucepan.
Reserve the mussels and discard their shells.
Pour in the clam juice, chicken broth, wine, and tomato puree.
Bring to a boil, add the macaroni and cook 5 minutes.
Add the mussels and pepper and cook until the macaroni is al dente.
Taste for seasoning.
Serving size: Complete recipe
Calories 1896 Calories from Fat 613
% Daily Value*
Total Fat 69 g105.7%
Saturated Fat 16.5 g82.5%
Trans Fat 0 g
Cholesterol 334.6 mg111.5%
Sodium 7040.5 mg293.4%
Total Carbohydrates 135 g45%
Dietary Fiber 6 g24.2%
Sugars 10.2 g
Protein 155 g309.1%
Vitamin A 109% Vitamin C 220.5%
Calcium 45.4% Iron 266.6%
*Based on a 2000 Calorie diet