Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Manhattan chowder
 
 
4 ServingsPTM30 min

Manhattan chowder


Mussel soup with bacon and lots of vegetables.

  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

  1. Remove the mussels that are broken or remain open when you tap them. Rinse the mussels in cold water and remove the ones that are now open.
  2. Put them in the mussel pan with the stock and cook over 6 minutes on a high heat. Shake the pan regularly. Pour into a sieve and collect the moisture.
  3. Meanwhile, peel the potatoes and cut into 1 cm pieces.
  4. Heat a large pan with a thick bottom and cook the bacon and cayenne pepper for 2 minutes on medium heat.
  5. Add the stew vegetables and cook for 3 minutes.
  6. Add the potatoes, tomato cubes, the collected moisture and the stock and leave to cook for 15 minutes with the lid on the pan over low heat.
  7. In the meantime, finely chop the chives.
  8. Remove the mussels from the shell (keep a few behind to garnish) and add the last minute of the cooking time to the soup.
  9. Divide the soup over the bowls, sprinkle with chives and garnish with the mussels left behind.

Blogs that might be interesting

why are healthy snacks important

Nutrition

400Calories
Sodium0% DV2.180mg
Fat15% DV10g
Protein74% DV37g
Carbs13% DV38g
Fiber20% DV5g

Loved it

Reviews



    Donate - Crypto: 0x742DF91e06acb998e03F1313a692FFBA4638f407