Photo: Cala
Estimated Nutrition (whole recipe, rough)
338
Calories
26g
Protein
18g
Fat
15g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | 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
- =
- 2.2 lbs. fresh sea mussels
- 3 shallots
- 3 cloves of garlic
- 1/2 cup white wine
- 1 1/2 cup heavy cream
- 1/4 gram crushed saffron
- 1/2 teaspoon curry
- Fresh herbs (finely chopped)
- 1.7 oz. butter
- Salt and pepper
- =
Directions
1
In a pan, fry finely chopped shallots, crushed garlic, herbs and spices in butter.
2
Add the mussels and white wine.
3
Let it steam under a lid for 4-5 minutes.
4
Add the cream and let cook for 3-4 minutes.
5
Season with salt and pepper.
6
Serve the soup with the mussels in it, bread and butter.
Recipe sourced from
fandom