Healthy Gourmet Kitchen

Broiled Mussels with Pecorino Crumbs

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Broiled Mussels with Pecorino Crumbs
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Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
594
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie594 cal.(28 %)
Protein41 g(42 %)
Fat33 g(28 %)
Carbohydrates25 g(17 %)
Sugar added0 g(0 %)
Roughage2.1 g(7 %)
Vitamin A0.4 mg(50 %)
Vitamin D24.1 μg(121 %)
Vitamin E5.6 mg(47 %)
Vitamin K42 μg(70 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.7 mg(64 %)
Niacin13.4 mg(112 %)
Vitamin B₆0.4 mg(29 %)
Folate136 μg(45 %)
Pantothenic acid1.4 mg(23 %)
Biotin10.5 μg(23 %)
Vitamin B₁₂24.4 μg(813 %)
Vitamin C30 mg(32 %)
Potassium1,175 mg(29 %)
Calcium338 mg(34 %)
Magnesium119 mg(40 %)
Iron13.7 mg(91 %)
Iodine474 μg(237 %)
Zinc7.1 mg(89 %)
Saturated fatty acids9.1 g
Uric acid360 mg
Cholesterol395 mg
Complete sugar3 g

Ingredients

for
4
Ingredients
1 ⅕ kilograms fresh mussels
1 bunch flat-leaf parsley
4 garlic cloves
3 Plum tomato
8 Tbsps olive oil
200 milliliters dry white wine
freshly ground peppers
1 tsp salt
1 generous pinch cayenne pepper
80 grams breadcrumbs
80 grams grated pecorino romano (or parmesan)
coarse salt (for the salt bed)

Preparation steps

1.

Rinse the mussels under running water and remove the beards. Discard the opened mussels. Rinse the parsley, shake dry and finely chop the leaves. Peel the garlic cloves. Halve 2 cloves and finely chop the other.

2.

Rinse tomatoes, halve lengthwise, remove the seeds and juice with a teaspoon and cut the flesh into cubes. Heat 3 tablespoons oil in a large pot and saute the halved garlic and half the parsley. Add the diced tomatoes and the mussels and deglaze with the white wine. Season with 1/2 teaspoon salt, pepper and cayenne pepper. Cover and cook over high heat until the shells open. Shake the pot occasionally so that the mussels cook evenly. Discard the mussels that remain closed.

3.

Allow mussels to drain slightly. Spread coarse salt on a baking sheet until 1 cm (approximately 1/3-inch) thick. Separate the shell halves and place the halves with the cooked mussel meat on the bed of salt. Preheat the broiler. Lightly sauté the chopped garlic in remaining oil. Stir in remaining parsley, breadcrumbs and Pecorino. Season with pepper and a little salt. Spoon some of the crumb mixture on each mussel half and press lightly. Broil about 5 minutes, watching carefully. To serve, place some of the coarse salt on a platter and serve the mussels on it. Serve warm or cold.

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