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Prawn and Mussel Soup with Rice Noodles

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"In this easy Chinese noodle soup, mussels and prawns are simmered in a tomato-based broth with a little sourness from sauerkraut. A big hit with seafood fans."
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59 m servings 386 cals
Original recipe yields 2 servings


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  1. Soak mussels in a bowl of cold salted water for 20 minutes. Drain.
  2. Bring a small pot of water to a boil. Add noodles; simmer until tender, 2 to 3 minutes. Drain and rinse with cold water.
  3. Bring 1 quart of water to a boil in the same pot. Add tomato, onion, tomato puree, sauerkraut, chile oil, garlic, and salt. Simmer until onion softens, about 10 minutes. Stir in mussels; simmer for 1 minute. Stir in prawns; simmer until opaque, 1 to 2 minutes. Stir in rice noodles. Garnish with parsley.

Nutrition Facts

Per Serving: 386 calories; 6.6 g fat; 56.9 g carbohydrates; 22.8 g protein; 110 mg cholesterol; 1054 mg sodium. Full nutrition

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