Try this Mussel Chowder recipe, or contribute your own.
Suggest a better descriptionIn a pan, fry the bacon in the butter for 2-3 minutes until crisp and slightly brown. Add the onion and leek and cook slowly for a further 4-5 minutes or until they have softened. Place the mussels in a large bowl and, under running cold water, scrape off any barnacles, seaweed and pull away the ?beards with a sharp knife. Discard any mussels that are open and do not close when tapped with the back of a knife. Put the cleaned mussels into another saucepan and pour the white wine and water on top. Cover, bring to the boil and cook for 3-5 minutes, until the mussels are open. Discard any that have not opened, strain the cooking liquid through a fine sieve and keep to one side. Remove the mussels from their shells and finely chop the meat. Add the potatoes, milk, cream, herbs and crab meat to the vegetable mixture and simmer until the potatoes are cooked. Finally add the cooking liquid and chopped mussel meat, bring to the boil and season. Serve with warm crusty bread. NOTES : A warming winter soup that is delicious served as a light lunch or as a starter.
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Serving Size: 1 Serving (36g) | ||
Recipe Makes: 4 servings | ||
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Calories: 18 | ||
Calories from Fat: 2 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.6mg | 0 % | |
Potassium 55.9mg | 1 % | |
Total Carbohydrate 4.2g | 1 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 3.1g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 18
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