Curried Carrot and Mussel Soup

Curried Carrot and Mussel Soup
Photo by © Melanie Acevedo


  • 1 tablespoon curry powder
  • 1 cup dry white wine
  • 2 onions, cut into thin slices
  • 4 tablespoons butter
  • 6 pounds small mussels, scrubbed and debearded
  • 1 ¼ pounds carrots, cut into 1/4-inch slices
  • 1 ¼ teaspoons salt
  • + 2 more ingredients
    • 1 quart canned low-sodium chicken broth or homemade stock
    • 2 cups water

1. In a large pot, melt the butter over moderately low heat. Add the onions and carrots; cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the curry powder and cook, stirring, for 1 minute. Add the broth and water. Bring to a boil. Reduce the heat; simmer until t...

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