Mussel Chowder Recipe

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Mussel Chowder
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  1. Pour reserved mussel cooking liquid through a fine sieve lined with a dampened paper towel into a bowl.
  2. Set aside 24 mussels in their shells, then shuck the remaining mussels and halve them crosswise.
  3. Wash the chopped leeks in a bowl of cold water. Then lift out and drain well.
  4. Cook leeks, carrots, bell peppers and shallot with salt and pepper in the butter and oil in a 5 quart heavy pot over moderate heat, covered, stirring occasionally until tender, about 7 minutes. Stir in garlic and cook, uncovered, stirring 1 minute. Add the strained mussel cooking liquid and wine and simmer 10 minutes.
  5. Stir in halved mussels and cream and simmer, until just heated through, about 1 minute. Season with salt and pepper.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 360.97 Kcal (1511 kJ)
Calories from fat 141.72 Kcal
% Daily Value*
Total Fat 15.75g 24%
Cholesterol 91.82mg 31%
Sodium 895.23mg 37%
Potassium 987.67mg 21%
Total Carbs 18.92g 6%
Sugars 3.31g 13%
Dietary Fiber 1.52g 6%
Protein 31.98g 64%
Vitamin C 25.8mg 43%
Vitamin A 0.2mg 7%
Iron 10.9mg 60%
Calcium 99mg 10%
Amount Per 100 g
Calories 105.66 Kcal (442 kJ)
Calories from fat 41.48 Kcal
% Daily Value*
Total Fat 4.61g 24%
Cholesterol 26.87mg 31%
Sodium 262.04mg 37%
Potassium 289.09mg 21%
Total Carbs 5.54g 6%
Sugars 0.97g 13%
Dietary Fiber 0.44g 6%
Protein 9.36g 64%
Vitamin C 7.5mg 43%
Vitamin A 0.1mg 7%
Iron 3.2mg 60%
Calcium 29mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.2
  • 9

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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