Mussel Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 961 cal. | (46 %) | ||
| Protein | 92.66 g | (95 %) | ||
| Fat | 39.43 g | (34 %) | ||
| Carbohydrates | 46.3 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.28 g | (14 %) |
| Vitamin A | 645.03 mg | (80,629 %) | ||
| Vitamin D | 0.23 μg | (1 %) | ||
| Vitamin E | 1.14 mg | (10 %) | ||
| Vitamin B₁ | 1.19 mg | (119 %) | ||
| Vitamin B₂ | 1.69 mg | (154 %) | ||
| Niacin | 29.05 mg | (242 %) | ||
| Vitamin B₆ | 0.54 mg | (39 %) | ||
| Folate | 321.73 μg | (107 %) | ||
| Pantothenic acid | 3.92 mg | (65 %) | ||
| Biotin | 35.75 μg | (79 %) | ||
| Vitamin B₁₂ | 90.1 μg | (3,003 %) | ||
| Vitamin C | 75.14 mg | (79 %) | ||
| Potassium | 1,447.13 mg | (36 %) | ||
| Calcium | 244.88 mg | (24 %) | ||
| Magnesium | 168.64 mg | (56 %) | ||
| Iron | 27.91 mg | (186 %) | ||
| Iodine | 456.84 μg | (228 %) | ||
| Zinc | 10.45 mg | (131 %) | ||
| Saturated fatty acids | 17.07 g | |||
| Cholesterol | 279.1 mg |
Ingredients
- For the soup
- 1 ½ kilograms fresh mussels
- 1 lemon
- 1 onion
- 200 milliliters white wine
- 1 pinch Nutmeg
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 Fennel bulb
- ½ stalk Leeks (Only the white part)
- 2 garlic cloves
- 50 grams butter
- ½ tsp Curry powder
- 2 Tbsps Pastry flour
- 150 milliliters Whipped cream
- salt
- black peppers
- For the garnish
- ½ bunch Chives
Preparation steps
To make soup: Rinse and scrub mussels. Discard any mussels with damaged shells or those that remain open after they are tapped with a knife.
Grate lemon zest and squeeze juice. Finely dice onion. In a large pot, combine wine, nutmeg and herbs and bring to a boil. Add mussels and cook, covered, until they have opened, 4-5 minutes. Remove mussels from pan and discard any that have not opened. Reserve cooking liquid.
Rinse vegetables. Cut fennel into thin slices. Halve leeks lengthwise and thinly slice crosswise into half moons. Cut garlic cloves into small cubes. In a large saucepan, melt butter over low heat. Add vegetables and cook until starting to soften, 5-10 minutes.
Sprinkle vegetables with curry and flour, stir well and sauté about one minute. Remove pan from the heat and gradually add reserved mussel cooking liquid. Continue cooking, stirring, 2 minutes.
Beat cream until soft peaks form. Add whipped cream to soup and puree. If desired, strain soup through a sieve. Season with salt and pepper. Add mussels and cook until heated through, about 2 minutes.
For the garnish, cut chives in long pieces and serve with soup.
