Creamy Mussel Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 544 cal. | (26 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 24.5 μg | (123 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 5.1 μg | (9 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 12.4 mg | (103 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 128 μg | (43 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 24.3 μg | (810 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 1,277 mg | (32 %) | ||
| Calcium | 146 mg | (15 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 13.3 mg | (89 %) | ||
| Iodine | 469 μg | (235 %) | ||
| Zinc | 6.2 mg | (78 %) | ||
| Saturated fatty acids | 15.5 g | |||
| Uric acid | 360 mg | |||
| Cholesterol | 448 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- ½ tsp Saffron
- 1 ⅕ kilograms fresh mussels
- 200 milliliters dry white wine
- ½ lemon
- 2 sprigs thyme
- 1 bay leaf
- 1 small onion
- 50 grams butter
- 1 root Fennel
- 3 garlic cloves
- 1 Tbsp Pastry flour
- 120 milliliters Whipped cream
- salt
- freshly ground peppers
- 50 grams shrimp (deveined)
- olive oil (for cooking)
Preparation steps
Dissolve the saffron in boiling water.
Brush the mussels, throw away damaged mussels and those that remain open if you knock with a knife.
Heat the wine with lemon, thyme, bay leaves and finely diced onion. Shortly before the boiling point add the mussels, cover and cook for about 5 minutes, until they have opened. Then remove the mussels, discard any that remain closed and save the sauce.
Melt the butter in a large saucepan. Meanwhile, cut the fennel into very thin slices, peel the garlic and crush. Sauté both in the butter for about 5 minutes. Then stir in flour, season with saffron and let sauté well for about 1 minute. Remove the roux from the heat and gradually pour into the cooking liquid. Bring the soup to a boil while stirring.
Then add the whipped cream and season with pepper. Add the mussels back into the soup and allow to warm up for about 2 minutes.
Meanwhile, in a pan a little olive oil, sauté the shrimp. Season and arrange shrimp on the soup.
