Mussel chowder
Keto Mussel Chowder is a comforting, thick soup that pairs the briny taste of mussels with the richness of a keto-friendly creamy base. It's a twist on the traditional seafood chowder, modified to suit the ketogenic diet's requirements.
Ingredients[edit | edit source]
- 2 lbs fresh mussels, cleaned and debearded
- 4 cups chicken or seafood broth
- 1 cup heavy cream
- 2 tbsp butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 celery stalk, chopped
- 1/2 bell pepper, chopped
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped
- Optional: Crushed red pepper flakes for some heat
Preparation[edit | edit source]
- In a large pot, melt the butter over medium heat. Add in the onion, garlic, celery, and bell pepper. Sauté until vegetables are softened.
- Pour in the chicken or seafood broth and bring to a boil.
- Once boiling, add the mussels to the pot. Cover and let them cook for about 5 minutes or until they open up.
- Remove the opened mussels, set them aside, and strain the liquid to remove any grit or debris.
- Return the strained liquid to the pot, add in the heavy cream, and bring to a gentle simmer.
- Once the chowder is heated through, season with salt, pepper, and optional red pepper flakes.
- Add the mussels back into the chowder just before serving and sprinkle with fresh parsley.
Serving Suggestions[edit | edit source]
- Serve the chowder hot, ideally with a side of Keto bread or Cloud bread to soak up the flavorful broth.
- A sprinkle of bacon bits on top can add a delightful crunch.
External Sources[edit | edit source]
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Contributors: Prab R. Tumpati, MD