John Beshs Mussel & Swiss Chard Soup Recipe

Name: John Beshs Mussel & Swiss Chard Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds mussels; 1 tablespoon olive oil; 1 leek, washed and thinly sliced; 4 cloves garlic, chopped; 1 cup dry white wine; 2 cups chicken stock or water; 2 sprigs fresh thyme; salt; freshly ground black pepper; 1 bunch Swiss chard, ribs removed and leaves shredded

Servings: persons

3 pounds mussels
1 tablespoon olive oil
1 leek, washed and thinly sliced
4 cloves garlic, chopped
1 cup dry white wine
2 cups chicken stock or water
2 sprigs fresh thyme
salt
freshly ground black pepper
1 bunch Swiss chard, ribs removed and leaves shredded

1
Rinse and scrub the mussels under cold running water and debeard them by pulling off their hanging threads.
2
Discard any cracked mussels.
3
Heat the oil in a large, heavy-bottomed pot over medium-high heat.
4
Add the leeks and garlic and cook until soft, about 5 minutes.
5
Deglaze the pot with the white wine and chicken stock and bring to a boil.
6
Add the thyme and mussels and season with salt and pepper.
7
Cover and steam just until they open, about 2 minutes.
8
With a slotted spoon, transfer the mussels to a bowl.
9
Add the Swiss chard to the pot and bring the soup to a simmer.
10
Cook, stirring occasionally, for about 5 minutes.
11
When youre ready to serve, drop the mussels back into the pot and warm the soup.

238

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 pounds mussels, 1 tablespoon olive oil, 1 leek, washed and thinly sliced, 4 cloves garlic, chopped, and more.

Yes, John Beshs Mussel & Swiss Chard Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

John Beshs Mussel & Swiss Chard Soup

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