Mussel Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 379 cal. | (18 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 20.1 μg | (101 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 10.3 μg | (17 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 12.6 mg | (105 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 158 μg | (53 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 12.7 μg | (28 %) | ||
| Vitamin B₁₂ | 20.6 μg | (687 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 1,271 mg | (32 %) | ||
| Calcium | 169 mg | (17 %) | ||
| Magnesium | 123 mg | (41 %) | ||
| Iron | 12.3 mg | (82 %) | ||
| Iodine | 388 μg | (194 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 363 mg | |||
| Cholesterol | 381 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 1 kilogram mussels
- 500 milliliters fish stock
- 4 herbs Endive
- 2 shallots
- 15 grams butter
- 10 grams Pastry flour
- 125 milliliters white wine
- 100 grams Crème fraiche
- 1 Tbsp lemon juice
- 1 tsp Curry powder
- salt
- freshly ground peppers
- 2 Tbsps scallions
Preparation steps
Rinse and scrub mussels. Discard any mussels that have already opened. Bring fish stock to boil in a saucepan. Add mussels, cover cook about 5 minutes over high heat. Drain mussels, reserving stock. Strain stock through a sieve. Discard any mussels that have not opened. Remove mussels from shells.
Rinse, halve and cut out wedge-shaped cores of endives. Cut endives crosswise into thin strips. Peel and finely dice shallots. Heat butter in a saucepan. Add shallots and endives and sauté briefly. Sprinkle with flour and sauté briefly. Add strained stock, white wine and 250 ml (approximately 1 cup) water. Simmer about 5 minutes over low heat. Stir in creme fraiche and season with lemon juice, curry, salt and pepper. Add mussels to the soup and heat briefly. Serve soup sprinkled with chives.
