Asian-Style Steamed Mussels
Asian-Style Steamed Mussels - An elegant and simple way to serve mussels
Healthy, because
Even smarter
Nutritional values
Mussels are rich in protein, and one portion of this dish covers almost half of the daily requirement of iron, zinc and iodine.
The mussels serve as a light main course for 2 people or as a small starter for four.
(Percentage of daily recommendation)
| Calorie | 160 cal. | (8 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 7 μg | (35 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 68.4 μg | (114 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 6.1 μg | (203 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 516 mg | (13 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 6.9 mg | (46 %) | ||
| Iodine | 94 μg | (47 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 139 mg | |||
| Cholesterol | 116 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 26 ozs mussels
- 1 large shallot
- 1 garlic clove
- 1 oz fresh ginger
- 2 stalks Lemongrass
- 2 carrots
- 1 thin sprig Leeks
- 1 Tbsp Canola oil
- 1 Star anise
- 14 ozs Vegetable broth
- salt
- peppers
- Basil
- 1 Lime
Kitchen utensils
Preparation steps
Rinse mussels in cold water to remove grit. Sort and discard any that have already opened.
Peel and finely chop shallot and garlic. Peel ginger and cut into thin strips.
Halve lemongrass and smash root end with a heavy knife.
Peel carrots. Rinse leek to remove grit and cut off dark green parts. Cut carrots and the white and light green parts of leek into thin strips.
Heat oil in a pot over medium heat and sauté shallot, garlic, ginger, lemongrass, and star anise.
Add mussels and broth. Cover and cook until all the mussels open, 5-10 minutes. Remove mussels from the pot and discard any that are still closed.
Add vegetables to pot and cook until softened, about 8 minutes.
Return mussels to pot and heat until mussels are just warmed through. Season with salt and pepper. Serve with basil and lime wedges.
