Mussel Chowder
Nutritional values
(Percentage of daily recommendation)
| Calorie | 768 cal. | (37 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 11.1 μg | (56 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 29.1 μg | (49 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 11.9 mg | (99 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 5.1 μg | (170 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 1,472 mg | (37 %) | ||
| Calcium | 413 mg | (41 %) | ||
| Magnesium | 160 mg | (53 %) | ||
| Iron | 16.4 mg | (109 %) | ||
| Iodine | 262 μg | (131 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 29.6 g | |||
| Uric acid | 730 mg | |||
| Cholesterol | 417 mg | |||
| Complete sugar | 11 g |
Ingredients
Preparation steps
Peel and chop the shallots, then peel and dice the potatoes. Rinse, trim, and chop the celery. Rinse, dry, and finely chop the parsley leaves. Rinse the mussels, pat dry with a paper towel, and halve horizontally.
Heat 1 tablespoon of butter in a pan and cook the bacon until lightly browned. Add the shallots, half the mussels, the potatoes, and celery. Cook for 2-3 minutes. Deglaze with the fish stock, then add the milk and cream. Add the bay leaves and zest, and season with salt and pepper. Cook for 10 minutes over low heat, until the potatoes are soft.
Puree the soup with an immersion blender. Heat the remaining butter in a pan, and cook the mussels for 1 minute on both sides. Season with salt and pepper.
Divide the soup into bowls, and top with the cooked mussels. Garnish with the parsley.
