Clear Mussel Soup

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Clear Mussel Soup
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Health Score:
74 / 100
Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
582
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie582 cal.(28 %)
Protein45 g(46 %)
Fat15 g(13 %)
Carbohydrates14 g(9 %)
Sugar added0 g(0 %)
Roughage4.5 g(15 %)
Vitamin A0.8 mg(100 %)
Vitamin D20.2 μg(101 %)
Vitamin E4.8 mg(40 %)
Vitamin K62.5 μg(104 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.9 mg(82 %)
Niacin15.2 mg(127 %)
Vitamin B₆0.7 mg(50 %)
Folate166 μg(55 %)
Pantothenic acid1.3 mg(22 %)
Biotin12.2 μg(27 %)
Vitamin B₁₂21.3 μg(710 %)
Vitamin C31 mg(33 %)
Potassium1,809 mg(45 %)
Calcium232 mg(23 %)
Magnesium177 mg(59 %)
Iron13.9 mg(93 %)
Iodine417 μg(209 %)
Zinc6.4 mg(80 %)
Saturated fatty acids5.2 g
Uric acid455 mg
Cholesterol399 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
1 kilogram fresh mussels
2 Tbsps olive oil
2 shallots
1 garlic clove
1 sprig thyme
dry white wine
1 l fish stock
1 bunch Soup vegetables
20 grams butter
salt
4 centiliters dry sherry
freshly ground pepper
1 Tbsp parsley
How healthy are the main ingredients?
olive oilparsleythymeshallotgarlic clovesalt

Preparation steps

1.

Brush the mussels, rinse and discard the open shells.

Peel the shallots and garlic, and finely chop. Heat olive oil in a medium saucepan and suate the shallots and garlic. Add the thyme and mussels. Pour in the white wine and fish stock, and bring to a boil. Once the mussels open (about 3-4 minutes), lift out the mussels with a skimmer from the broth. Discard the closed shells.

2.

Rinse the soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion), trim or peel, and chop finely.

Heat butter in a pan and fry the soup vegetables. Pour in the mussel broth, bring to a boil and simmer on low heat for about 20 minutes. Stir in the sherry and season with salt and pepper. Strain the soup, bring to a boil again and heat the shellfish briefly in it. Rinse the parsley, shake dry, pluck the leaves and chop coarsely. Stir the parsley into the soup and serve.