Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Almond | 1 almond (1.2g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| 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 kg (4 1/2 lb) fresh mussels
- 2 tablespoons olive oil
- 1 large onion, very finely chopped
- 2 leeks, very finely sliced
- 40 g (1 1/2 oz) ground almonds
- 2 teaspoons ground ginger
- 1/2 teaspoon each ground saffron, cloves, salt
- 4 grinds of black pepper
- 450 mL (15 fl oz, 2 cups) milk
- 1-2 tablespoons white wine vinegar
- =
Directions
Clean mussels thoroughly, removing beards, and discarding any which do
not close when tapped. Bring 5 cm water to the boil in the bottom or a
large pan with a few slices of lemon and 150 ml (2/3 c) white wine. Drop
the mussels in, turn the heat up to maximum, cover with a lid and cook
briskly for 3-4 minutes or till all of the mussels have opened. Discard
any that do not.
Drain the remaining ones, remove from their shells and reserved the juices.
Meanwhile, cook the onion slowly in the oil till it is soft, but not
coloured. Put the leek with the almonds, spices and the mild in a pan
and bring to the boil. Simmer for a few minutes then add to the shelled
mussels along with the onions. Bring all to the boil and simmer together
for a few minutes. Add the wine vinegar to taste and further seasoning
if needed. Thin the sauce with some of the reserved cooking liquid, if
you think it needs it. Serve the broth in bowls with plenty of fresh
brown bread.