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Ingredients
Mussel Soup
- 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
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.
(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 %) |