“A simple dish of mussels cooked just right in chicken broth. Serve it as a starter to a meal, or as a meal in itself! Serve hot with rice or French bread to dunk in the soup. ” - by lola
Ingredients
Adjust Servings
Original recipe yields 2 1/2 pounds mussels
Directions
- Heat the olive oil in a large pot over medium heat. Cook the onion and garlic in the hot oil until softened, 5 to 7 minutes. Stir the carrot and celery into the mixture and continue cooking until the carrot and celery have also softened, another 7 to 10 minutes.
- Pour the chicken broth into the pot and bring to a boil; cook at a boil for 5 minutes. Add the mussels; cover the pot and allow the mussels to simmer in the broth mixture just until they begin to open, about 5 minutes. Discard any mussels which do not open. Stir the spinach into the broth just before serving hot.
Nutrition
Amount Per Serving (4 total)
- Calories
- 320 cal
- 16%
- Fat
- 12.9 g
- 20%
- Carbs
- 17.3 g
- 6%
Based on a 2,000 calorie diet
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Reviews (5)
Rate This Recipe
"I used frozen mixed veggies in a bag and prepared them just as the recipe states for the carrots and celery. I used frozen mussels out of a bag from Jewel and prepared them the same as the recipe call..." See mores for. I also cooked linguine noodles on the side, tossed with a little extra virgin olive oil and dried parsley before pouring the broth mussels and veggies over the noodles. It was an excellent and complete meal!"
jenkcraig
"Absolutely the best mussels I have ever tasted!! They simply disappeared from everyone's plate. Perfectly cooked, fantastic flavor...." See more"
catastrophiccook
"So, soooo good! I doubled the amount of carrots and celery, and it was like serving a gourmet soup with mussels. I served it over pasta tossed in EVOO. This is a perfect recipe, and I will make it aga..." See morein. My kids loved it - even my super picky 5 year old requested it "tomorrow." :)"
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