Pot curanto
- Good for lunch
Less suited for dinner.
Honest home pot version of Chilean curanto with mussels, clams, sausage, potatoes and cabbage.
8 servingsFinal yield 3,900 g
Ingredients
- 800 gMollusks, mussel, blue, raw
- 480 gMollusks, clam, mixed species, raw
- 300 gPork sausage, link/patty, unprepared
- 950 gPotatoes, flesh and skin, raw
- 550 gCabbage, raw
- 180 gOnions, raw
- 800 gBeverages, water, tap, drinking
- 1 gSalt, table
Method
- Cut potatoes into 3 cm pieces, cabbage into wedges, sausage into 2 cm rounds and onion into slices.
- Put 800 g water, onion, potatoes and salt in a large pot; cook covered 20 minutes at 95 °C.
- Layer cabbage and sausage, cover and cook 15 minutes.
- Add shucked mussel and clam meat on top, cover and steam 10 minutes at 100 °C until firm and hot; sausage must reach 74 °C.
- Serve all edible layers with pot juices.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
Create a menu with this recipe
Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 2,905.8 kcal
- Protein
- 240.3 g
- Fat
- 98.5 g
- Total carbohydrate (by difference)
- 264.3 g
- Total dietary fibre (USDA)
- 36.8 g
- Saturated fatty acids
- 27.5 g
- Sodium
- 7,972.6 mg
- Salt (sodium × 2.5)
- 19.9 g
Per serving
- Energy
- 363.2 kcal
- Protein
- 30 g
- Fat
- 12.3 g
- Total carbohydrate (by difference)
- 33 g
- Total dietary fibre (USDA)
- 4.6 g
- Saturated fatty acids
- 3.4 g
- Sodium
- 996.6 mg
- Salt (sodium × 2.5)
- 2.5 g
Per 100 g of finished food
- Energy
- 74.5 kcal
- Protein
- 6.2 g
- Fat
- 2.5 g
- Total carbohydrate (by difference)
- 6.8 g
- Total dietary fibre (USDA)
- 0.94 g
- Saturated fatty acids
- 0.71 g
- Sodium
- 204.4 mg
- Salt (sodium × 2.5)
- 0.51 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Some ingredients use a generic food profile; exact product composition may differ.
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Molluscs
May contain: Gluten, Soy, Milk, Mustard
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal