Chorizo Mussels
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
932
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 932 cal. | (44 %) | ||
| Protein | 92 g | (94 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.6 g | (2 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 57.6 μg | (288 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 12.7 μg | (21 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 1.8 mg | (164 %) | ||
| Niacin | 31.5 mg | (263 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 243 μg | (81 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 16.5 μg | (37 %) | ||
| Vitamin B₁₂ | 59.4 μg | (1,980 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 2,460 mg | (62 %) | ||
| Calcium | 209 mg | (21 %) | ||
| Magnesium | 252 mg | (84 %) | ||
| Iron | 32.2 mg | (215 %) | ||
| Iodine | 1,093 μg | (547 %) | ||
| Zinc | 15.7 mg | (196 %) | ||
| Saturated fatty acids | 16 g | |||
| Uric acid | 909 mg | |||
| Cholesterol | 970 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 12 cups mussels
- 3 Tbsps olive oil
- 1 large onion (chopped)
- 1.333 cups Chorizo (skin removed and roughly chopped)
- 2 garlic cloves (chopped)
- 2 cups dry white wine
- To garnish
- fresh parsley
Preparation steps
1.
Clean the mussels really well, scrubbing the shells and removing the beards. Throw away any which are broken or don't close when tapped.
2.
Heat the olive oil in a large pan, add the chopped onion and fry for 2-3 minutes, until softened.
3.
Add the chorizo and cook for a further 2 minutes. Add the garlic and cook for another few minutes.
4.
Throw in the mussels, pour in the wine and season with black pepper. Cover the pan, bring the liquid to the boil then turn the heat down to medium for 5 minutes, until the mussels steam open.
5.
Throw away any mussels that haven't opened. Garnish with parsley sprigs and serve.
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