Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
862
Calories
55g
Protein
32g
Fat
89g
Carbs
Counts 14 of 17 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Orange | 1 medium (131g) | 62 |
| Leek | 1 medium (89g) | 54 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Saffron | not in our table | 0 |
| Chervil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 lb. mussels, well scrubbed
- 2 cups dry white wine
- About 4 cups water or fish broth
- 4 Tbs. (1/2 stick) unsalted butter
- 1 cup chopped leek or yellow onion
- 1/2 cup chopped fennel (optional)
- 1 cup peeled, seeded and chopped tomatoes (fresh or canned)
- 2 cups peeled and diced red potato
- 1 tsp. saffron threads, steeped in 1/4 cup dry sherry
- 1 orange zest strip, 3 inches long
- 1 1/2 cups heavy cream, heated
- Salt and freshly ground pepper, to taste
- 3 Tbs. chopped fresh flat-leaf parsley or chervil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes