Mussels with Tomato Sugo
Mussels with tomato sugo - A hit with seafood lovers.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 300 cal. | (14 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 17.4 μg | (87 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 29 μg | (48 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9.3 mg | (78 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 125 μg | (42 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 16 μg | (533 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 1,144 mg | (29 %) | ||
| Calcium | 108 mg | (11 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 10 mg | (67 %) | ||
| Iodine | 310 μg | (155 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 249 mg | |||
| Cholesterol | 252 mg | |||
| Complete sugar | 8 g |
Ingredients
Preparation steps
Rinse mussels under running water, carefully debeard and discard any mussels that have opened.
Peel and finely chop onion and garlic. Rinse, trim and cut scallions into thin rings.
Peel carrot and cut into small cubes. Blanch tomatoes in boiling water, peel and cut into small cubes. Rinse herbs, shake dry and finely chop.
Heat olive oil in a large saucepan over medium heat. Add onion, garlic, scallions and carrots and sauté about 3 minutes.
Meanwhile, toast baguette.
Add diced tomatoes and wine to the pan. Simmer, strring, about 3 minutes. Add mussels and herbs, cover and simmer until all the mussels have opened, about 10 minutes. Discard any mussels that have not opened.
Season with salt and pepper. Serve with baguette.
