Sicilian Mussel Soup
Yields 6 servings; serving size 7 ounces
Protein: 24 grams
Carbohydrates: 14.13 grams
Sugar: 3.87 grams
Fat: 9.21 grams
Heat the oil over medium high heat in a four-quart soup pot. Sauté the garlic and shallots. Do not brown. Add the water and mussels. Bring to a boil and cook, stirring.
Using a slotted spoon, remove each mussel as it opens and place in a bowl on the side. Let the mussels cool. Add the rest of the ingredients to the pan and reduce the heat to a simmer.
When the mussels are cool enough to handle, twist off the top shell from each and add them back into the soup. Cook briefly, until mussels are hot again, and serve.