Chinese-style Shellfish
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
612
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 612 cal. | (29 %) | ||
| Protein | 77 g | (79 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 1.5 g | (5 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 57.6 μg | (288 %) | ||
| Vitamin E | 10.3 mg | (86 %) | ||
| Vitamin K | 23.3 μg | (39 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 1.6 mg | (145 %) | ||
| Niacin | 26.5 mg | (221 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 249 μg | (83 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 15.8 μg | (35 %) | ||
| Vitamin B₁₂ | 57.6 μg | (1,920 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 2,238 mg | (56 %) | ||
| Calcium | 207 mg | (21 %) | ||
| Magnesium | 228 mg | (76 %) | ||
| Iron | 30.7 mg | (205 %) | ||
| Iodine | 1,084 μg | (542 %) | ||
| Zinc | 13.4 mg | (168 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 836 mg | |||
| Cholesterol | 907 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 Tbsps sunflower oil
- 12 cups mussels
- 1 red pepper (seeded and diced)
- 2 onions (thinly sliced)
- 1 small chili pepper (seeded and finely chopped)
- 2 sticks Celery (finely chopped)
- 3 Tbsps soy sauce
- 1 Tbsp sugar
- 4 sprigs cilantro (finely chopped)
Preparation steps
1.
Heat a tablespoon of oil in a pan. Add the mussels, season and cover. Cook for 5 minutes, stirring occasionally.
2.
When the shells are wide open, remove mussels from pan using a skimmer. Strain the juice and set aside. Shell the mussels. Set them aside.
3.
Heat the rest of the oil in a high-sided pan. Add the red pepper cubes, onion, chilli pepper and celery.
4.
Brown for 5 minutes, stirring continuously. Season and cover. Leave to cook for 5 minutes. Then add the mussel juice and soy sauce. Sprinkle over the sugar and scatter with coriander.
5.
Add the mussels and mix well, warming together for 1 minute. Divide into 4 small ramekins and serve.
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