Cozze Alla Napoletana
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 38 min.
Ready in
Calories:
806
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 806 cal. | (38 %) | ||
| Protein | 103 g | (105 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 76.8 μg | (384 %) | ||
| Vitamin E | 9.7 mg | (81 %) | ||
| Vitamin K | 37.7 μg | (63 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 2.2 mg | (200 %) | ||
| Niacin | 36 mg | (300 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 395 μg | (132 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 25.2 μg | (56 %) | ||
| Vitamin B₁₂ | 76.8 μg | (2,560 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 3,235 mg | (81 %) | ||
| Calcium | 278 mg | (28 %) | ||
| Magnesium | 312 mg | (104 %) | ||
| Iron | 41.2 mg | (275 %) | ||
| Iodine | 1,449 μg | (725 %) | ||
| Zinc | 17.9 mg | (224 %) | ||
| Saturated fatty acids | 7.6 g | |||
| Uric acid | 1,118 mg | |||
| Cholesterol | 1,210 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 16 cups fresh mussels
- 1 onion (peeled)
- 2 cloves garlic cloves (peeled and minced)
- 1 carrot
- ½ small Leek (washed and trimmed)
- 3 cups Tomatoes
- 4 Tbsps olive oil
- 1 Tbsp fresh parsley (finely chopped)
- 1 Tbsp fresh Basil (finely chopped)
- salt (to taste)
- freshly ground peppers (to taste)
- 2 Tbsps Caper
Preparation steps
1.
Wash and scrub the mussels thoroughly under cold running water and debeard if necessary. Discard any mussels that are broken or already open.
2.
Finely dice the onion. Peel and finely dice the carrot. Cut the white and pale green parts of the leek into rings.
3.
Drop the tomatoes into boiling water for a few seconds, then skin, quarter, deseed and dice finely.
4.
Heat the oil in a large pan. Saute the onion for about 5 minutes or until soft and translucent, stirring frequently. Add the garlic and diced carrots; saute for an additional 2 minutes. Add the leek and tomatoes and cook gently for 2 to 3 minutes. Finally, add the mussels, herbs and seasoning, cover and cook about 8 minutes, shaking the pan vigorously from time to time, or until the mussels have opened. Discard any unopened mussels.
5.
Serve the mussels in a large dish; sprinkle with capers.
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