Greek-style Seafood
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
434
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 434 cal. | (21 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.6 g | (2 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 31.3 μg | (157 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 42.3 μg | (71 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 16.2 mg | (135 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 143 μg | (48 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 31.7 μg | (1,057 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 1,343 mg | (34 %) | ||
| Calcium | 137 mg | (14 %) | ||
| Magnesium | 144 mg | (48 %) | ||
| Iron | 17 mg | (113 %) | ||
| Iodine | 591 μg | (296 %) | ||
| Zinc | 7.5 mg | (94 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 493 mg | |||
| Cholesterol | 521 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 ½ cups fresh mussels
- 5 Tbsps olive oil
- 3 cloves garlic cloves (finely chopped)
- 1 ⅔ cups fish stock (from a jar)
- 4 Tbsps lemon juice
- 4 Tbsps finely, chopped parsley
Preparation steps
1.
Dispose of any open mussels and wash the mussels thoroughly. De-beard them at the same time.
2.
Heat 4 tbsp olive oil and fry the garlic without colouring. Add the mussels and 300 ml fish stock, cover and steam for approx. 3 minutes until all the mussels have opened fully. Throw away any closed mussels.
3.
Add the remaining fish stock and the lemon juice and cook over a low heat for a further 4 minutes.
4.
Spoon the mussels into warmed bowls and pour the stock over the mussels, through a fine sieve to collect any residual sand particles. Scatter the parsley over and drizzle with the remaining olive oil. Season to taste with salt and ground black pepper and serve with white bread.
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