Slow Cooker Mussel Soup with Saffron

2013-03-02
  • Yield : 4 soup bowls
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 4:10 h
  • Ready In : 4:20 h

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Nutritional Info

This information is per serving.

  • Calories

    362.7
  • Fat

    20.1 g
  • Saturated Fat

    10.3 g
  • Polyunsaturated Fat

    0.7 g
  • Cholesterol

    73.6 mg
  • Sodium

    377.0 mg
  • Potassium

    478.8 mg
  • Carbohydrate

    15.1 g
  • Fiber

    3.0 g
  • Sugars

    0.5 g
  • Protein

    24.6 g

Slow cooker mussel soup with saffron. Tasty soup with mussels and herbs cooked in a slow cooker. You may also like German Potato Soup, another delicious soup cooked in a crock pot.

Slow Cooker Mussel Soup with Saffron

Ingredients

  • 2 cups (500 ml) clam juice
  • 1/4 cup (60 ml) dry white wine
  • 1/2 cup finely chopped carrot
  • 1/2 cup chopped celery
  • 4 green onions sliced
  • 1 clove garlic, peeled and minced
  • 1 bay leaf
  • 10 saffron threads, crumbled
  • 2 pounds (960 g) mussels, scrubbed
  • salt and cayenne pepper to taste

Method

Step 1

In a slow cooker, combine all ingredients, except mussels. Mix well.

Step 2

Cover slow cooker and cook on high-heat setting for 4 hours. Add mussels and during last 15 minutes to cook.

Step 3

Discard bay leaf and any mussels that have not opened. Season with salt and cayenne pepper. Serve slow cooker mussel soup hot.

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