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baked mussels en papillote
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Preparation:
25 min.
Preparation
Calories:
345
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 345 cal. | (16 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 24 μg | (120 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 1.1 μg | (2 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 11.4 mg | (95 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 111 μg | (37 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 9.6 μg | (21 %) | ||
| Vitamin B₁₂ | 24 μg | (800 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 1,049 mg | (26 %) | ||
| Calcium | 89 mg | (9 %) | ||
| Magnesium | 122 mg | (41 %) | ||
| Iron | 14.4 mg | (96 %) | ||
| Iodine | 452 μg | (226 %) | ||
| Zinc | 5.9 mg | (74 %) | ||
| Saturated fatty acids | 11.5 g | |||
| Uric acid | 345 mg | |||
| Cholesterol | 378 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 1 ⅕ kilograms mussels
- 1 Tbsp finely chopped ginger
- 1 Lime (Zested)
- 2 Limes (Juiced)
- 6 finely chopped garlic cloves
- salt
- freshly ground peppers
- 200 milliliters Coconut milk (unsweetened, tin)
- 4 sheets Parchment paper (large)
Preparation steps
1.
Scrub and rinse mussels thoroughly. Combine ginger, lime zest and juice and garlic and mix well, toss mussels with the marinade and season with salt and pepper.
2.
Place 1/4 of mussels on each sheet of parchment paper and sprinkle each with 1/4 of coconut milk. Fold in paper tightly and arrange on a lined with parchment paper baking sheet. Bake in preheated oven at 250°C (approximately 475°F) for about 10 minutes (if paper becomes brown, mussels are ready). Arrange parcels on plates and serve (discard all unopened mussels).
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