Photo: Cala
Indian spiced mussel and saffron soup
13 ingredients
1 hr + 30 min
Serves 8
openrecipes
Estimated Nutrition (whole recipe, rough)
562
Calories
47g
Protein
31g
Fat
18g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| 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 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 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
- 4kg/8>lb Dutch mussels
- 2 white or brown skin onions
- 2 celery
- 50g/2oz unsalted butter
- 2 tsp curry powder
- ½ tsp cayenne pepper
- 1 bouquet garni
- 1.5 litres/2½ pints fish stock
- 300ml/10fl oz dry white wine
- 800ml/1¼ pints whipping cream
- 2 pinches saffron
- salt and pepper
- bunch thyme
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes