Fried Mussels with Yogurt Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,864 cal. | (136 %) | ||
| Protein | 202.21 g | (206 %) | ||
| Fat | 187.89 g | (162 %) | ||
| Carbohydrates | 90.42 g | (60 %) | ||
| Sugar added | 2.1 g | (8 %) | ||
| Roughage | 6.93 g | (23 %) |
| Vitamin A | 1,686.54 mg | (210,818 %) | ||
| Vitamin D | 3.23 μg | (16 %) | ||
| Vitamin E | 4.73 mg | (39 %) | ||
| Vitamin B₁ | 2.38 mg | (238 %) | ||
| Vitamin B₂ | 3.44 mg | (313 %) | ||
| Niacin | 57.23 mg | (477 %) | ||
| Vitamin B₆ | 0.94 mg | (67 %) | ||
| Folate | 642.53 μg | (214 %) | ||
| Pantothenic acid | 7.32 mg | (122 %) | ||
| Biotin | 67.65 μg | (150 %) | ||
| Vitamin B₁₂ | 181.1 μg | (6,037 %) | ||
| Vitamin C | 190.74 mg | (201 %) | ||
| Potassium | 2,596.97 mg | (65 %) | ||
| Calcium | 609.44 mg | (61 %) | ||
| Magnesium | 292.53 mg | (98 %) | ||
| Iron | 57.57 mg | (384 %) | ||
| Iodine | 954.27 μg | (477 %) | ||
| Zinc | 20.35 mg | (254 %) | ||
| Saturated fatty acids | 25.78 g | |||
| Cholesterol | 577.68 mg |
Ingredients
- For garnish
- 4 large Lettuce
- 1 Bell pepper (cut into thin strips)
- Walnut
- For the yogurt sauce
- 1 white bread
- 100 grams ground Walnut
- 2 garlic cloves
- 100 milliliters olive oil
- 250 grams Yogurt (0.1% fat)
- 1 Tbsp White vinegar
- 1 Tbsp lemon juice
- 1 pinch sugar
- salt
- freshly ground peppers
- For the mussels
- 1 ½ kilograms fresh mussels
- ½ bunch parsley
- 2 eggs
- Pastry flour (to coat)
- 150 milliliters olive oil
Preparation steps
For the yogurt sauce, grind the white bread finely and mix with the ground walnuts in a bowl.
Peel the garlic, squeeze through a garlic press, and mix with the olive oil. Stir in the bread-walnut mixture, yogurt, vinegar, lemon juice and sugar, and season with salt and pepper. Refrigerate the sauce until ready to serve.
For the mussels, rinse the mussels and tap the mussels with open shells over the work surface. If the shells don't close, discard them. Rinse the parsley, place in a pot and boil with about 1 liter (approximately 5 cups) of water.
Add the mussels into the parsley water, cover the pot and cook for 6-8 minutes over medium heat. Remove the mussels from the water and pull out the meat from the open shells. (Discard the mussels that still have closed shells)
Whisk the eggs. Coat the mussel meat in flour, dip into the beaten eggs and coat again in flour. Heat olive oil in a pan and fry the coated mussel meat in it until golden all around. Remove the fried mussels from the pan and drain on paper towels.
Rinse the lettuce leaves and shake dry. Place the lettuce in plates and arrange the fried mussels over it. Add the yogurt sauce in serving bowls and serve with fried mussels garnished with strips of bell pepper and walnut halves.
