Mussel Tomato Soup With Basil Recipe
Servings: 4
Ingredients
- 1 x 28 ounce can stewed tomato
- 2 x tomato, minced
- 1 x red bell pepper, thinly, sliced
- 1 med onion, thinly, sliced
- 2 clv garlic, minced
- 1/2 c. minced fresh basil
- 1/2 tsp dry thyme
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/2 tsp black pepper
- 4 c. fish stock
- 1/2 c. red wine
- 1 Tbsp. lemon, juice
- 1Â 1/2 lb mussel, cleaned
- 1/2 c. finely minced fresh parsley
Directions
- In a large soup pot, combine the stewed tomatoes and their juice, minced tomatoes, red pepper, onion, garlic, basil, thyme, sugar, salt, black pepper, stock, wine and lemon juice. Bring to a boil; reduce heat and simmer for 10 min.
- Add in the mussels and simmer, covered, 4 min or possibly till the mussels open. (Throw away any mussels which don't open.)
- Serve soup immediately, sprinkled with parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 796g | |
| Recipe makes 4 servings | |
| Calories 306 | |
| Calories from Fat 54 | 18% |
| Total Fat 6.03g | 8% |
| Saturated Fat 1.2g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 2057mg | 86% |
| Potassium 1558mg | 45% |
| Total Carbs 30.13g | 8% |
| Dietary Fiber 4.4g | 15% |
| Sugars 12.75g | 9% |
| Protein 28.69g | 46% |
