Mussel Soup
Mussel Soup - The San Francisco classic Cioppino mixed with a pinch of the Mediterranean
Healthy, because
Even smarter
Nutritional values
With just one portion alone, you cover almost 150 percent of your daily iodine requirement. The vital trace element is usually much too scarce in our food. Your thyroid gland will therefore be pleased to receive a good supply of iodine for hormone production in order to keep your body's metabolism in balance.
Fresh mussels are only offered in the months with "r", as they may contain toxins from algae in the other months. Outside the season, use already cooked mussel meat from glass or freezer. This also applies if you want to save yourself the procedure of boiling and releasing.
(Percentage of daily recommendation)
| Calorie | 398 cal. | (19 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15 g | (50 %) |
| Vitamin A | 2.3 mg | (288 %) | ||
| Vitamin D | 15 μg | (75 %) | ||
| Vitamin E | 16.8 mg | (140 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 9.7 mg | (81 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 210 μg | (70 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 17.6 μg | (39 %) | ||
| Vitamin B₁₂ | 15 μg | (500 %) | ||
| Vitamin C | 133 mg | (140 %) | ||
| Potassium | 1,910 mg | (48 %) | ||
| Calcium | 444 mg | (44 %) | ||
| Magnesium | 180 mg | (60 %) | ||
| Iron | 16.9 mg | (113 %) | ||
| Iodine | 288 μg | (144 %) | ||
| Zinc | 6.7 mg | (84 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 390 mg | |||
| Cholesterol | 255 mg |
Ingredients
- Ingredients
- 2 ⅕ lbs mussels
- 3 sprigs thyme
- 1 ½ cups white wine (or fish stock)
- 6 peppercorns
- 3 onions (approximately 175 grams)
- 2 garlic cloves
- 5 Tomatoes (400 grams)
- 4 stalks Celery (300 grams)
- 1 large Fennel bulb (approximately 350 grams)
- 2 Tbsps olive oil
- 2 Tbsps Anisette (or fennel tea)
- 1 ¾ cups fish stock
- 1 pinch Saffron (0.1 grams)
- 2 bay leaves
- 3 sprigs parsley
- salt
- peppers
Kitchen utensils
Preparation steps
Rinse mussels in cold water and clean carefully. Place mussels in a pan with thyme, 200 ml (approximately 7 ounces) of white wine and the peppercorns. Bring to a boil and cover.
Cook mussels until they open, about 7 minutes. Remove the mussels with a slotted spoon and set aside to cool.
Pour the broth through a sieve, reserving the liquid.
Peel the onions and garlic and chop finely.
Boil onions and garlic briefly in water, then rinse with cold water. Remove the skins. Remove the tomato stems. Core and dice the tomatoes.
Trim celery, remove the strings and chop.
Trim and finely chop the fennel.
Heat oil in a pot. Sauté onions and garlic until translucent.
Add celery and fennel cubes and sauté for another 5 minutes while stirring.
Deglaze with remaining white wine and anise-flavored liqueur. Add the mussel stock and some water, if needed, to adjust consistency. Add saffron to the soup.
Bring soup to a boil, add tomatoes and bay leaves and allow to cook for 15 minutes over medium heat. Rinse the parsley, shake dry, pluck off the leaves and chop.
Meanwhile, remove the mussels from the shells and chop coarsely. Add to the soup just before the end of cooking. Season with salt and pepper, add parsley and serve immediately.
