Clams and Mussels in Creamy Wine Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,066 cal. | (98 %) | ||
| Protein | 247.42 g | (252 %) | ||
| Fat | 59.12 g | (51 %) | ||
| Carbohydrates | 97.44 g | (65 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.81 g | (16 %) |
| Vitamin A | 2,494.93 mg | (311,866 %) | ||
| Vitamin D | 0.15 μg | (1 %) | ||
| Vitamin E | 0.87 mg | (7 %) | ||
| Vitamin B₁ | 2.72 mg | (272 %) | ||
| Vitamin B₂ | 4.34 mg | (395 %) | ||
| Niacin | 77.44 mg | (645 %) | ||
| Vitamin B₆ | 1.33 mg | (95 %) | ||
| Folate | 692.67 μg | (231 %) | ||
| Pantothenic acid | 9.29 mg | (155 %) | ||
| Biotin | 70.79 μg | (157 %) | ||
| Vitamin B₁₂ | 427.29 μg | (14,243 %) | ||
| Vitamin C | 188.29 mg | (198 %) | ||
| Potassium | 4,056.78 mg | (101 %) | ||
| Calcium | 651.69 mg | (65 %) | ||
| Magnesium | 365.58 mg | (122 %) | ||
| Iron | 60 mg | (400 %) | ||
| Iodine | 905.56 μg | (453 %) | ||
| Zinc | 27.5 mg | (344 %) | ||
| Saturated fatty acids | 20 g | |||
| Cholesterol | 656.78 mg |
Ingredients
- Ingredients
- 3 kilograms fresh mussels
- 1 kilogram clam
- 250 grams carrots
- 200 grams Celery root
- 1 stalk Leeks
- 2 onions
- 1 bunch parsley
- 1 bay leaf
- 30 grams butter
- ½ l white wine
- 100 milliliters Whipped cream
- 150 grams Sour cream
- salt
- peppers
- lemon juice
Preparation steps
Scrub the mussels under running water to remove the beards. Rinse the clams and discard any that are open. Rinse the vegetables, Peel and dice the carrots and celery root. Slice the leek into thin rings.
Peel the onions and slice into rings. Rinse the parsley and tie with bay leaf. Melt the butter in a large saucepan, sauté the onions, carrots, celery root and leek. Add the parsley and bay leaf and deglaze with the white wine. Bring to a boil and stir in the heavy cream and sour cream. Add the clams and mussels to the pan, cover and cook for about 6 minutes, until all of the shells have opened up.
Remove the clams and mussels with a slotted spoon and place on a large serving platter. Remove the herb bouquet from the pan and season the sauce with salt, pepper and lemon juice. Drizzle the sauce over the clams and mussels and serve immediately.
