Clams in White Wine
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
796
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 796 cal. | (38 %) | ||
| Protein | 97.88 g | (100 %) | ||
| Fat | 19.43 g | (17 %) | ||
| Carbohydrates | 33.79 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.06 g | (7 %) |
more nutritional values
| Vitamin A | 1,029.91 mg | (128,739 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.32 mg | (3 %) | ||
| Vitamin B₁ | 0.61 mg | (61 %) | ||
| Vitamin B₂ | 1.65 mg | (150 %) | ||
| Niacin | 31.07 mg | (259 %) | ||
| Vitamin B₆ | 0.62 mg | (44 %) | ||
| Folate | 134.96 μg | (45 %) | ||
| Pantothenic acid | 2.77 mg | (46 %) | ||
| Biotin | 1.62 μg | (4 %) | ||
| Vitamin B₁₂ | 370.84 μg | (12,361 %) | ||
| Vitamin C | 92.76 mg | (98 %) | ||
| Potassium | 2,609.22 mg | (65 %) | ||
| Calcium | 425.64 mg | (43 %) | ||
| Magnesium | 94.49 mg | (31 %) | ||
| Iron | 11.64 mg | (78 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 10.57 mg | (132 %) | ||
| Saturated fatty acids | 4.81 g | |||
| Cholesterol | 262.41 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 2 garlic cloves
- 1 carrot
- 1 stalk Leeks
- 100 grams Celery root
- 2 Tbsps olive oil
- 400 milliliters dry white wine
- 1 ½ kilograms clam
- 50 grams Crème fraiche
- 1 handful freshly cut Basil
- salt
- peppers
Preparation steps
1.
Rinse, peel and dice the onion, garlic, carrot, leek and celery root and in a large pot sauté in hot oil until translucent. Pour in the wine and simmer for about 10 minutes.
2.
Meanwhile, brush and rinse the clam shells thoroughly. Throw away any that are opened. Place the mussels in the vegetable broth, cover and simmer about 10 minutes until all the clams are open. Throw away any clams that remain closed.
3.
Remove the mussels with a skimmer from the broth and divide into bowls. Stir the creme fraiche and basil into the broth. Season with salt and pepper and pour over the mussels and serve.
