Slow Cooker Mussel Soup with Saffron
- Cuisine: American
- Course: Soup
- Skill Level: Beginner
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Add to favorites
- Yield: 4 soup bowls
- Servings: 4
- Prep Time: 10m
- Cook Time: 4:10 h
- Ready In: 4:20 h
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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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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