Mussel Soup

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Mussel Soup
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Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
494
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie494 cal.(24 %)
Protein23 g(23 %)
Fat36 g(31 %)
Carbohydrates8 g(5 %)
Sugar added0 g(0 %)
Roughage0.3 g(1 %)
Vitamin A0.4 mg(50 %)
Vitamin D16.9 μg(85 %)
Vitamin E2.3 mg(19 %)
Vitamin K8 μg(13 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.6 mg(55 %)
Niacin7.9 mg(66 %)
Vitamin B₆0.2 mg(14 %)
Folate72 μg(24 %)
Pantothenic acid0.8 mg(13 %)
Biotin6.9 μg(15 %)
Vitamin B₁₂16.3 μg(543 %)
Vitamin C10 mg(11 %)
Potassium749 mg(19 %)
Calcium113 mg(11 %)
Magnesium77 mg(26 %)
Iron8.9 mg(59 %)
Iodine309 μg(155 %)
Zinc4 mg(50 %)
Saturated fatty acids21.2 g
Uric acid227 mg
Cholesterol338 mg
Complete sugar3 g

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
How healthy are the main ingredients?
Whipped creamMustardsaltoniongarlic cloveparsley

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.