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LDYBOS2
Manhattan chowder
Mussel soup with bacon and lots of vegetables.
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Ingredients
Directions
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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.
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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.
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Meanwhile, peel the potatoes and cut into 1 cm pieces.
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Heat a large pan with a thick bottom and cook the bacon and cayenne pepper for 2 minutes on medium heat.
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Add the stew vegetables and cook for 3 minutes.
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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.
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In the meantime, finely chop the chives.
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Remove the mussels from the shell (keep a few behind to garnish) and add the last minute of the cooking time to the soup.
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Divide the soup over the bowls, sprinkle with chives and garnish with the mussels left behind.
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Nutrition
400Calories
Sodium0% DV2.180mg
Fat15% DV10g
Protein74% DV37g
Carbs13% DV38g
Fiber20% DV5g
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