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Spiced Mussel Soup
Source: dLife

A chunky, spicy, colorful soup with fresh mussels.

Prep Time: 12 minutes
Cook Time: 45 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 147.6
Total Carbs 13.1 g
Dietary Fiber 2.4 g
Sugars 4.1 g
Total Fat 5.8 g
Saturated Fat 0.8 g
Unsaturated Fat 0.8 g
Potassium 309.5 mg
Protein 7.2 g
Sodium 154.1 mg
Dietary Exchanges
1 Fat , 1 1/2 Vegetables , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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3 lb  Mussels, blue, raw, large
0.6667 cup  white wine
2 tbsp  olive oil
1 each  medium onions
2 each  medium garlic cloves
2 each  medium celery stalks
0 1/2 cup  chopped scallions
1 each  potatoes, fresh, medium
1 1/2 tsp  harissa
3 each  medium tomatoes
3 tbsp  chopped parsley
1 pinch  black pepper
6 tbsp  plain yogurt, whole milk
  1. Scrub mussels, discarding any damaged ones or any open ones that do not close when tapped with a knife.
  2. In large pan, bring wine to boil. Add mussels and cover. Cook 4-5 minutes (until mussels have opened wide). Discard any that remain closed.
  3. Drain mussels, reserving cooking liquid. Reserve few mussels in their shells to use as a garnish and shell rest.
  4. In large skillet, heat oil over medium. Cook onion, garlic, celery, and scallions 5 minutes.
  5. Add shelled mussels, reserved liquid, potato, harissa sauce, and tomatoes. Bring to boil. Reduce heat and cover. Simmer gently 25 minutes (or until potatoes soft).
  6. Add parsley and pepper. Add reserved mussels in their shells. Heat through for 1 minute.
  7. Garnish with tablespoon of yogurt, if desired. Serve hot.

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