Arugula and Mussels
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 48 min.
Ready in
Calories:
1530
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,530 cal. | (73 %) | ||
| Protein | 157 g | (160 %) | ||
| Fat | 71 g | (61 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 116 μg | (580 %) | ||
| Vitamin E | 12.5 mg | (104 %) | ||
| Vitamin K | 87 μg | (145 %) | ||
| Vitamin B₁ | 2.5 mg | (250 %) | ||
| Vitamin B₂ | 3.3 mg | (300 %) | ||
| Niacin | 55.5 mg | (463 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 571 μg | (190 %) | ||
| Pantothenic acid | 4.9 mg | (82 %) | ||
| Biotin | 32.2 μg | (72 %) | ||
| Vitamin B₁₂ | 115.3 μg | (3,843 %) | ||
| Vitamin C | 97 mg | (102 %) | ||
| Potassium | 4,895 mg | (122 %) | ||
| Calcium | 468 mg | (47 %) | ||
| Magnesium | 490 mg | (163 %) | ||
| Iron | 62.7 mg | (418 %) | ||
| Iodine | 2,181 μg | (1,091 %) | ||
| Zinc | 27.4 mg | (343 %) | ||
| Saturated fatty acids | 36.2 g | |||
| Uric acid | 1,689 mg | |||
| Cholesterol | 1,927 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For Mustard Sauce
- ⅔ cup butter
- 2 Tbsps Mustard
- ⅔ cup cream
- ¼ tsp cayenne pepper
- For Mussels
- 24 cups mussels
- 3 onions
- 1 Leek
- 1 bunch parsley
- 1 Tbsp butter
- 1 cup water
- 1 cup dry white wine
- salt (to taste)
- freshly ground White pepper (to taste)
- ½ bunch Arugula
Preparation steps
1.
Using a melon baller scoop out potatoes balls. Boil the potatoes in salted water for 15 to 20 minutes or until fork tender. Drain thoroughly.
2.
For Mustard Sauce:
3.
In a small sauce pan, melt the butter with the mustard, stirring. Whisk in the cream and season with cayenne pepper. Add the potatoes into the sauce and keep warm.
4.
For Mussels:
5.
Sort the mussels and discard any that are open. Scrub the mussels under running water and debeard.
6.
Peel and chop the onions. Trim, wash and dice the leek. Wash the parsley, shake dry and chop.
7.
In a large pan, first sauté the onions, then the diced leek. Stir in the parsley and add 1-cup water and the wine. Season lightly with salt and pepper and bring to the boil. Put the mussels into the pan, cover and cook over a high heat for 6 to 8 minutes, shaking the pan vigorously from time to time.
8.
Drain the mussels, discarding any that have not opened. Serve with potatoes in mustard sauce and garnish with arugula.
