John Besh's Mussel & Swiss Chard Soup Recipe

Name: John Besh's Mussel & Swiss Chard Soup Recipe
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings freshly ground black pepper; 473 milliliters chicken stock or water; 237 milliliters dry white wine; 2 sprigs fresh thyme; 4 cloves garlic, chopped; 1 leek, washed and thinly sliced; 1 kilograms mussels; 1 Tbsp olive oil; 6 servings salt; 1 bunch Swiss chard, ribs removed and leaves shredded

John Besh's Mussel & Swiss Chard Soup Recipe is a gluten free, dairy free, and primal main course. This recipe covers 31% of your daily requirements of vitamins and minerals. One serving contains 204 calories, 17g of protein, and 6g of fat. This recipe serves 6. Head to the store and pick up pepper, chicken stock, swiss chard, and a few other things to make it today. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes approximately 40 minutes. It will be a hit at your Autumn event.

Instructions

Rinse and scrub the mussels under cold running water and debeard them by pulling off their hanging threads. Discard any cracked mussels.

Ingredients you will need

Mussels

Water

Heat the oil in a large, heavy-bottomed pot over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add the leeks and garlic and cook until soft, about 5 minutes. Deglaze the pot with the white wine and chicken stock and bring to a boil.

Ingredients you will need

Chicken Stock

White Wine

Garlic

Leek

Equipment you will use

Pot

Add the thyme and mussels and season with salt and pepper. Cover and steam just until they open, about 2 minutes.With a slotted spoon, transfer the mussels to a bowl.

Ingredients you will need

Salt And Pepper

Mussels

Thyme

Equipment you will use

Slotted Spoon

Bowl

Add the Swiss chard to the pot and bring the soup to a simmer. Cook, stirring occasionally, for about 5 minutes. When you’re ready to serve, drop the mussels back into the pot and warm the soup.Try out these soup recipes on Food Republic:Crookneck Squash And Corn Soup With Humboldt Fog Recipe

Ingredients you will need

Swiss Chard

Mussels

Squash

Corn

Soup

Equipment you will use

Pot

Rustic Tuscan Bean And Sausage Soup Recipe

Ingredients you will need

Sausage

Soup

James Beard's Garlic Soup Recipe

Ingredients you will need

Garlic

Soup

Equipment

Pot

Slotted Spoon

Bowl

Ingredients

Servings:

6servings

freshly ground black pepper 473milliliters

chicken stock or water 237milliliters

dry white wine 2sprigs

fresh thyme 4cloves

garlic, chopped 1

leek, washed and thinly sliced 1kilograms

mussels 1Tbsp

olive oil 6servings

salt 1bunch

Swiss chard, ribs removed and leaves shredded

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try A to Z Chardonnay. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 15 dollars per bottle.