Bean and Mussel Salad
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
577
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 577 cal. | (27 %) | ||
| Protein | 68.53 g | (70 %) | ||
| Fat | 15.45 g | (13 %) | ||
| Carbohydrates | 29.24 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.87 g | (3 %) |
more nutritional values
| Vitamin A | 447 mg | (55,875 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.05 mg | (0 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1.09 mg | (99 %) | ||
| Niacin | 20.58 mg | (172 %) | ||
| Vitamin B₆ | 0.36 mg | (26 %) | ||
| Folate | 86.44 μg | (29 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 1.32 μg | (3 %) | ||
| Vitamin B₁₂ | 247.22 μg | (8,241 %) | ||
| Vitamin C | 62.06 mg | (65 %) | ||
| Potassium | 1,700.1 mg | (43 %) | ||
| Calcium | 273.98 mg | (27 %) | ||
| Magnesium | 55.89 mg | (19 %) | ||
| Iron | 8.42 mg | (56 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 6.99 mg | (87 %) | ||
| Saturated fatty acids | 1.89 g | |||
| Cholesterol | 167.5 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams thick, white Beans (dried)
- 1 kilogram clam
- 1 onion
- 1 garlic clove
- 1 stalk Celery
- 3 Tbsps olive oil
- 200 milliliters dry white wine
- salt
- cayenne pepper
- 2 Tbsps freshly chopped parsley
- 1 tsp lemon juice
Preparation steps
1.
Soak beans overnight in plenty of cold water. Drain next day and cook in fresh water for about 45 minutes or until tender and slightly al dente. Drain well.
2.
Scurb mussels well, discard any opened mussels. Peel onion and garlic, chop finely. Rinse celery, chop green parts and cut stalk into small pieces. Heat 1 tablespoon of oil in a pan and saute onion, garlic and celery until translucent. Add wine and simmer for a few minutes. Season with salt and cayenne pepper. Add mussels and simmer, covered, for about 5 minutes. Discard all unopened mussels. Add celery leaves and parsley. Combine with beans and toss with remaining oil.
3.
Cool until lukewarm and season with lemon juice, salt and cayenne pepper. Serve.
