Mussel Chowder

Vegetarian
Health score
5%
Mussel Chowder
1500 min.
8
365kcal

Suggestions


Welcome to a culinary experience that brings the ocean's bounty right to your table with our delectable Mussel Chowder! This delightful soup is not just a feast for the taste buds; it's a warm embrace in a bowl, perfect for sharing with family and friends. Imagine the inviting aroma of fresh vegetables sautéing in olive oil and butter, creating a fragrant base that will tantalize your senses. With a splash of dry white wine and the richness of heavy cream, this chowder transforms into a comforting dish that epitomizes warmth and satisfaction.

The star of this chowder is, of course, the mussels – sourced responsibly and expertly cooked to retain their tender texture and briny flavor. Our recipe celebrates these ocean treasures, combining them with the vibrant colors of orange bell peppers, the subtle sweetness of carrots, and the aromatic depth of leeks and shallots. Each spoonful is a delicious journey, enhanced by the careful blending of simple yet wholesome ingredients.

Best of all, this Mussel Chowder is perfect for any occasion; whether you're hosting a cozy dinner party or enjoying a leisurely family meal, it's sure to impress. Pair it with crusty bread to soak up the delicious broth, and you'll have a sumptuous starter or a delightful main course. Get ready to dive into a bowl of pure culinary delight!

Ingredients

  • 0.3 teaspoon pepper black
  • medium carrots finely chopped
  • servings top 
  • 0.5 cup wine dry white
  • large garlic clove minced
  • 0.3 cup cup heavy whipping cream 
  • medium leek white green finely chopped ( and pale parts only)
  • 4.5 lb wine steamed cleaned (preferably cultivated)
  • tablespoons olive oil 
  • large and orange peppers finely chopped
  • 0.5 teaspoon salt 
  • large shallots finely chopped
  • 0.3 cup butter unsalted

Equipment

  • bowl
  • paper towels
  • pot
  • sieve

Directions

  1. Pour reserved mussel cooking liquid through a fine sieve lined with a dampened paper towel into a bowl. Set aside 24 mussels in their shells, then shuck remainder and halve them crosswise.
  2. Wash chopped leeks in a bowl of cold water, then lift out and drain well.
  3. Cook leeks, carrots, bell peppers, and shallot with salt and pepper in butter and oil in a 5-quart heavy pot over moderate heat, covered, stirring occasionally, until tender, about 7 minutes. Stir in garlic and cook, uncovered, stirring, 1 minute.
  4. Add strained mussel cooking liquid and wine and simmer 10 minutes.
  5. Stir in halved mussels and cream and simmer, stirring, 5 minutes.
  6. Add reserved mussels in their shells and simmer until just heated through, about 1 minute. Season with salt and pepper.

Nutrition Facts

Calories365kcal
Protein3.54%
Fat61.41%
Carbs35.05%

Properties

Glycemic Index
39.17
Glycemic Load
3.54
Inflammation Score
-10
Nutrition Score
14.066521863575%

Flavonoids

Malvidin
0.16mg
Catechin
2.08mg
Epicatechin
1.49mg
Hesperetin
1.08mg
Naringenin
1.03mg
Luteolin
0.27mg
Kaempferol
0.67mg
Myricetin
0.09mg
Quercetin
0.27mg

Nutrients percent of daily need

Calories:365.34kcal
18.27%
Fat:12.2g
18.77%
Saturated Fat:5.88g
36.77%
Carbohydrates:15.66g
5.22%
Net Carbohydrates:13.82g
5.03%
Sugar:6.43g
7.14%
Cholesterol:23.66mg
7.89%
Sodium:184.86mg
8.04%
Alcohol:27.83g
100%
Alcohol %:9.48%
100%
Protein:1.58g
3.16%
Vitamin A:4489.42IU
89.79%
Vitamin C:56.58mg
68.58%
Manganese:0.53mg
26.32%
Vitamin K:18.55µg
17.67%
Vitamin B6:0.35mg
17.57%
Vitamin E:1.69mg
11.3%
Potassium:391.44mg
11.18%
Magnesium:41.93mg
10.48%
Folate:41.53µg
10.38%
Iron:1.54mg
8.58%
Phosphorus:82.6mg
8.26%
Fiber:1.84g
7.37%
Vitamin B2:0.11mg
6.65%
Calcium:55.39mg
5.54%
Vitamin B3:1mg
5%
Vitamin B1:0.07mg
4.76%
Vitamin B5:0.37mg
3.69%
Zinc:0.55mg
3.65%
Copper:0.06mg
3.04%
Selenium:1.28µg
1.82%
Vitamin D:0.23µg
1.5%
Source:Epicurious