Asian Clam Chowder
Nutritional values
(Percentage of daily recommendation)
| Calorie | 780 cal. | (37 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 40.7 μg | (204 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 246.5 μg | (411 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 1.3 mg | (118 %) | ||
| Niacin | 21.8 mg | (182 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 389 μg | (130 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 23.3 μg | (52 %) | ||
| Vitamin B₁₂ | 40 μg | (1,333 %) | ||
| Vitamin C | 108 mg | (114 %) | ||
| Potassium | 2,248 mg | (56 %) | ||
| Calcium | 278 mg | (28 %) | ||
| Magnesium | 247 mg | (82 %) | ||
| Iron | 26.7 mg | (178 %) | ||
| Iodine | 763 μg | (382 %) | ||
| Zinc | 11.2 mg | (140 %) | ||
| Saturated fatty acids | 29.1 g | |||
| Uric acid | 646 mg | |||
| Cholesterol | 658 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 2 kilograms fresh mussels
- 1 lemon
- 1 onion
- 200 milliliters white wine
- 1 pinch Nutmeg
- 2 sprigs cilantro
- 2 bay leaves
- 3 small Bok Choy
- 100 grams shiitake mushrooms
- 1 red chili pepper
- 2 garlic cloves
- 50 grams butter
- 2 Tbsps Pastry flour
- 300 milliliters Vegetable broth
- 400 milliliters Coconut milk
- peppers
- salt
Preparation steps
Rinse the mussels thoroughly and throw away the ones that are not good. Zest the lemon and squeeze the juice. Finely dice the onion. Place both with the wine, nutmeg and herbs in a large pot for cooking. Put the mussels into boiling water and let cook while covered for 4-5 minutes until they have opened. Remove the mussels, discard the ones that are still closed, remove the herbs and keep the cooking liquid.
Rinse the bok choy and separate the stems from the leaves. Cut the stalks and leaves into fine strips. Rinse the mushrooms and cut into thin slices. Rinse the chile, cut lengthwise, remove seeds and cut into thin rings. Cut the garlic into small cubes. In a large saucepan, melt the butter slowly, add the mushrooms and chile and cook for 5-10 minutes. Sprinkle with flour and sauté for about 1 minute. Remove the pan from the heat and gradually pour in the cooking liquid and the broth. Put the pot back on the stove, add the bok choy leaves and continue cooking for about 2 minutes while stirring. Add the coconut milk to the soup and season with salt and pepper. Then add the mussels and let heat through for about 2 minutes. Season to taste and serve.
