Recipe Category:

Published :  2012 - 12 - 26

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

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. 

Serves: 6

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

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