Mussel Soup
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
494
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 494 cal. | (24 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.3 g | (1 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 16.9 μg | (85 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 8 μg | (13 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.9 mg | (66 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 16.3 μg | (543 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 749 mg | (19 %) | ||
| Calcium | 113 mg | (11 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 8.9 mg | (59 %) | ||
| Iodine | 309 μg | (155 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 21.2 g | |||
| Uric acid | 227 mg | |||
| Cholesterol | 338 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams mussels
- 250 milliliters white wine
- 2 bay leaves
- salt
- freshly ground peppers
- 1 onion
- 2 garlic cloves
- 250 grams Whipped cream
- ½ tsp Mustard
- 60 grams butter
- parsley
Preparation steps
1.
Rinse the mussels in cold water, deburr and drain well. Bring 1 liter (approximately 4.5 cups) of water and the wine to a boil. Add the bay leaves and salt. Pour in the mussels, boil and simmer for about 3 minutes, until the shells open. Remove the mussels. Remove the mussel meat from the shells and set aside. Peel and finely chop the onion and garlic. Saute the onion and garlic for about 2 minutes, remove from the heat and keep warm.
2.
Pour the cream into the broth and bring to a boil. Season with mustard and pepper. Chop the butter into small pieces and whisk into the broth.
3.
Spread the mussel meat, onion and garlic in warmed soup plates. Pour the broth on top. Serve garnished with parsley.
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