* Exported from MasterCook *

OZ CREAM OF MUSSEL SOUP

Recipe By :The Aussie Gourmet
Serving Size : 4 Preparation Time :0:30
Categories : 5-10G Low Carb Soup Seafood


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 mussel, whole
1 baby carrots -- finely chopped
1 shallot -- finely chopped
1 1/2 cups fish stock
2 egg yolks
1/2 cup cream
1/4 cup butter
1 1/2 cups water
1 pinch salt and pepper -- to taste
1 tbsp parsley -- chopped
1 dash white wine

Wash and scrub the mussels in cold water. Discard the open ones. Place the mussels, and wine in a pot. Add water and bring to the boil. Boil for 5-7 minutes or until the mussels open. Discard any that stay closed.
Take the mussels from the pot, remove the top shell and beard and, place on a plate and keep warm in pre heated oven.
Blend the egg whites and cream. Add with the fish stock, scallions and butter. Season to taste. Heat but do not boil. Divide the scallops and place evenly on soup plates. Pour soup into bowls and garnish.

Substitute oysters or other mollusks.



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Per Serving (excluding unknown items): 287 Calories; 25g Fat (81.0% calories from fat); 8g Protein; 5g Carbohydrate; trace Dietary Fiber; 183mg Cholesterol; 384mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 4 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore July. 2001
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes




Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

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