Clam Pot
Clam Pot - A delicious recipe that tastes of the sea
Healthy, because
Even smarter
Nutritional values
Venus clams are excellent suppliers of iron, iodine, and folic acid. Our body needs the B-vitamin, follic acid, in order to maintain the normal blood cell count and the renewal of body cells.
Low-carb fans can serve these mussels for dinner and save a lot of carbohydrates.
(Percentage of daily recommendation)
| Calorie | 253 cal. | (12 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.5 g | (35 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 15 mg | (125 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 116 μg | (39 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 93 mg | (98 %) | ||
| Potassium | 809 mg | (20 %) | ||
| Calcium | 248 mg | (25 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 8 mg | (53 %) | ||
| Iodine | 61 μg | (31 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 283 mg | |||
| Cholesterol | 68 mg |
Ingredients
- Ingredients
- 1 ½ lbs clam (or mussels)
- 1 large Fennel bulb
- 1 shallot
- 1 garlic clove
- 2 Tbsps olive oil
- ½ cup dry white wine
- 4 ozs Peas (frozen)
- 3 sprigs parsley
- salt
- peppers
Kitchen utensils
Preparation steps
Brush the mussels and soak for 1 hour in a bowl of cold water, changing the water once. Discard any mussels that remain open.
Drain mussels in a sieve.
Trim and rinse the fennel and cut bulb into thin slices.
Peel shallot and garlic, then cut both into thin slices.
Heat the oil in a large pot over medium heat. Cook fennel, stirring frequently, until softened, 3-4 minutes. Add shallot and garlic and sauté until softened, stirring, 2 minutes.
Pour in wine and bring to a boil.
Add mussels and peas, cover and cook over high heat until mussels have opened, about 4 minutes. Discard unopened mussels.
Rinse the parsley, shake dry, pluck leaves and coarsely chop.
Add parsley to pot, season with salt and pepper and serve.
