Garlic and Butter Mussels over Butternut Squash Bisque

Serves about 4. Soup adapted from All Recipes.
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 60 minutes

Ingredients: 

For the mussels:

For the soup:

Directions: 

  1. To make the soup, heat the butter in a dutch oven over medium heat. Add the leeks, garlic and onions. Stirring constantly, heat the vegetables until soft and fragrant, about 3 – 4 minutes. Add in the carrots and squash. Heat another 3 – 5 minutes, or until they just start to soften.
  2. Pour the chicken broth, salt and pepper over the vegetables. Cover and reduce heat to low. Simmer for about 20 – 25 minutes, or vegetables are extremely tender. Remove from heat and pour into blender in batches until smooth and creamy. Whisk in heavy cream.
  3. To make the mussels, rinse them under cold water and scrub lightly to remove dirt and excess film from outside of the shells. Remove the mussel beards (or those loose hairs on the shells) and discard.
  4. In a large dutch oven or pot, heat 1 tablespoon butter over medium high heat. Add the green onions, garlic and leeks. Reduce heat to medium and cook, stirring frequently, until the vegetables are soft.
  5. Add the mussels and toss with some tongs. Add in the white wine and the broth. Cover and let steam for about 10 minutes, or until the mussels start to open up. *While the mussels are steaming, it’s important to stir them around so the vegetables don’t stick to the bottom and the mussels are on contact with the heat.
  6. To serve, ladle the soup into four large bowls. Top with a hefty spoonful of mussels and drizzle with remaining melted butter (from the mussels. Garnish with fresh herbs.

Nutritional information per serving: 

Calories: 276.5
Fat: 22.2 grams
Carbohydrates: 26.25 grams
Fiber: 2.8 grams
Protein: 32 grams
Weight Watchers Points: 11

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