Tomato and Mussel Potato Chowder

A delightful seafood chowder featuring fresh mussels and hearty potatoes, simmered in a rich vegetable stock and finished with a touch of heavy cream. This comforting dish is seasoned with garlic, onion, and fresh parsley for added flavor.

Ingredients:

• 2 large potatoes, diced
• 2 cups fresh mussels, cleaned and debearded
• 2 large tomatoes, diced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 4 cups vegetable stock
• 1 cup heavy cream
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent, about 5 minutes.
2. Add the diced potatoes to the pot and stir well, cooking for an additional 5 minutes.
3. Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat and let it simmer for 15 minutes, or until the potatoes are tender.
4. Add diced tomatoes and stir. Cook for another 5 minutes.
5. Introduce the cleaned mussels to the pot and cover. Allow them to steam for about 5 minutes, or until they have opened up. Discard any mussels that remain closed.
6. Reduce the heat to low and stir in the heavy cream. Season with salt and pepper to taste.
7. Sprinkle the chopped parsley on top before serving.

Summary:

• Calories: 518kcal
• Fat: 33g
• Protein: 24g
• Carbs: 39g
• Potassium: 1300mg
• Magnesium: 100mg