Curry Soup With Mussels And Chorizo Chips – a delicious recipe with mussels, shallot, milliliters white wine, milliliters milk, butter, curry. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
["Wash the mussels.", "Peel and shop the shallot. Set aside", "In a stewpot, melt the butter. Add the shallot and cook on low heat for 2 minutes
2
Cover with white wine and cook for 5 minutes", "Now add the mussels, cover the pot and cook on high heat for 4 minutes. Shake the stewpot several times.
3
Take ou the mussels and remove the shell.", "Filter the juice and pour back in the stewpot. Incorporate the milk and the curry powder. Stir well with a whisk.", "Boil the soup for two minutes, stirring constantly. Bring the down the heat and put the mussels back into the soup. Let soup simmer while you prepare the chorizo chips.", "For the chorizo chips, cut thin slices of chorizo and grill in the oven until crispy, approximately for 2 minutes on each side", "Pour the soup in individual bowls and top with chorizo chips and coriander."]
81
kcal
Calories
7
g
Fat
3
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 700g shelled mussels, 1 shallot, 250 milliliters white wine, 200 milliliters milk, and more.
Yes, Curry Soup With Mussels And Chorizo Chips falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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