Creamy Mussels
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
488
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 488 cal. | (23 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.3 g | (1 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 40.3 μg | (202 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 14.1 μg | (24 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 18.4 mg | (153 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 171 μg | (57 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 40.1 μg | (1,337 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 1,542 mg | (39 %) | ||
| Calcium | 153 mg | (15 %) | ||
| Magnesium | 159 mg | (53 %) | ||
| Iron | 21.4 mg | (143 %) | ||
| Iodine | 757 μg | (379 %) | ||
| Zinc | 9.3 mg | (116 %) | ||
| Saturated fatty acids | 10 g | |||
| Uric acid | 564 mg | |||
| Cholesterol | 659 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 kilograms mussels
- 1 onion
- 1 garlic clove
- 1 Tbsp butter
- 150 milliliters dry white wine
- 100 milliliters Vegetable broth
- salt
- peppers
- 100 milliliters Whipped cream
- 2 Tbsps freshly chopped parsley
Preparation steps
1.
Rinse the mussels thoroughly and remove the beards. Discard the open shells. Peel and finely chop the onion and garlic. Sweat them in hot butter. Deglaze with the wine and the broth. Season with salt and pepper and bring to a boil. Put the mussels in the broth, cover and cook about 8 minutes until the mussels have opened. Discard any unopened shells.
2.
Lift the mussels with a skimmer from the broth and distribute into preheated bowls.
3.
Pour the cream into the broth and let simmer slightly. Season with the parsley, pour a little of it over the mussels and serve the rest separately.
