1 tsp. butter or stick margarine
\n1\/2 C. minced shallots
\n1-1\/2 C. dry white wine
\n1\/4 C. minced fresh parsley
\n1\/4 tsp. dried thyme
\n1\/8 tsp. saffron threads, crushed
\n1 bay leaf
\n1 garlic clove, minced
\n50 mussels (about 2 lb.), scrubbed and debeared
\n2 C. clam juice
\n1\/4 tsp. freshly ground black pepper
\n1\/8 tsp. ground red pepper
\n1 C. 2% reduced-fat milk
\n1\/4 C. chopped fresh chervil or parsley<\/p>\n
Melt butter in a large Dutch oven over medium-high heat. Add minced shallots, and saut\u00e9 3 minutes. Add the wine and next 5 ingredients (wine through garlic); bring to a boil. Add mussels. Cover and cook 5 minutes or until the mussels open; discard any unopened shells. Strain the mussel mixture through a cheesecloth-lined sieve into a medium bowl, reserving cooking liquid. Reserve 12 shells with meat intact. Remove meat from the remaining shells. Chop meat and add to pan; discard shells. Add reserved cooking liquid, clam juice, black pepper, and red pepper; bring to a boil. Reduce heat, and simmer for 5 minutes. Stir in the milk, and cook 1 minute or until soup is thoroughly heated. Pour soup into serving bowls. Top with reserved mussels and chervil. Yield: 4 servings (serving size: 1-1\/4 C. soup, 3 mussels, and 1 T. chervil).<\/p>\n
Yield: 4 servings
\nCalories: 205
\nFat: 4.5g
\nFiber: .2g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 tsp. butter or stick margarine 1\/2 C. minced shallots 1-1\/2 C. dry white wine 1\/4 C. minced fresh parsley 1\/4 tsp. dried thyme 1\/8 tsp. saffron threads, crushed 1 bay leaf 1 garlic clove, minced 50 mussels (about 2 lb.), scrubbed and debeared 2 C. clam juice 1\/4 tsp. freshly ground black pepper 1\/8 tsp. ground red pepper 1 C. 2% reduced-fat milk 1\/4 C. chopped fresh chervil or parsley Melt butter in a large Dutch oven over medium-high…<\/p>\n