Low Carb Spinach And Mussel Soup Pot

For ingredients, you shall prepare for 450g spinach, 1 medium onion (chopped), 60g butter, 1 tsp of garlic (crushed), pinch of nutmeg, salt and freshly ground black pepper, 170ml dry white wine, 900ml chicken stock, 900g mussel (cleaned), 2 tbsp of low fat double cream.

The making : Discard any stalk and large veins if using fresh spinach, and wash throughly (Note : it is only necessary to cook fresh spinach) Place in boiling water for about 2 minutes. Remove and cool under cold water. Squeeze to remove moisture. Finely chop.

Fry the onion in the butter. Add the spinach, garlic, nutmeg, salt and black pepper. Stir. Add white white and turn up the heat. Cook for about 5 minutes until the wine is almost dry. Add the stock and bring to boil. Stir and cook for 5 minutes. The consistency should be that of low-fat double cream; if it's too thin, continue cooking over heat, stirring until it thickens.

Add the mussels and cover the pot. Cook until the mussels have opened, continuously shaking the pot. Remove from heat and season to taste. Pour into bowls, evenly distributing the mussels. Swirl a little low fat cream over each, and serve.

For more simple and delicious soup recipe, you can visit my soup recipes website at http://www.soup-master.com

By: soupmaster

Article Directory: http://www.articledashboard.com

www.soup-master.com