Try this Brazilian Shellfish Soup (1+) recipe, or contribute your own.
Suggest a better description1. Place clams and mussels in a large bowl; cover with cold
water. Sprinkle with cornmeal; let stand 30 minutes. Drain and
rinse.
2. Bring 2 cups water to a boil in a large Dutch oven. Add
clams and mussels; cover and cook 6 minutes or until shells
open. Discard any unopened shells. Remove clams and mussels
from pan; set aside. Discard cooking liquid.
3. Heat oil over medium heat. Add onion, bell peppers, jalapeno
pepper, and garlic; saute 8 minutes. Add tomato, ginger, orange
rind, clam juice and tomato paste; coook 15 minutes, stirring
occasionally. Add shrimp; cook 5 minutes or until done. Remove
from heat; stir in clams, mussels, green onions, and next 5
ingredients (green onions thru milk). Ladle soup into large
bowls; speinkle with coconut. Garnish with cilantro sprigs.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (558g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 288 | ||
Calories from Fat: 53 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.9g | 8 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 121.6mg | 37 % | |
Sodium 415.9mg | 14 % | |
Potassium 1222.8mg | 32 % | |
Total Carbohydrate 27.1g | 8 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 23.3g | ||
Protein 31.9g | 46 % | |
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: 288
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