Italian Mussel Soup (Zuppa Di Cozze)
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
499
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 499 cal. | (24 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 40 μg | (200 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 17.9 μg | (30 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 19.4 mg | (162 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 212 μg | (71 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 17.2 μg | (38 %) | ||
| Vitamin B₁₂ | 40 μg | (1,333 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 1,959 mg | (49 %) | ||
| Calcium | 168 mg | (17 %) | ||
| Magnesium | 176 mg | (59 %) | ||
| Iron | 22.1 mg | (147 %) | ||
| Iodine | 760 μg | (380 %) | ||
| Zinc | 9.6 mg | (120 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 585 mg | |||
| Cholesterol | 630 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 kilograms mussels
- 1 onion
- 2 garlic cloves
- 2 small scallions
- 2 carrots
- 2 chili peppers
- 400 grams Tomatoes
- 2 sprigs rosemary
- 3 Tbsps olive oil
- 200 milliliters white wine
- Sea salt
- freshly ground peppers
- fresh Fresh herbs (for garnishing)
Preparation steps
1.
Rinse mussels thoroughly under running water. Remove mussel beards, discard all open mussels. Peel onion and garlic and chop finely. Rinse scallions and cut into thin rings. Peel and rinse carrots, dice into small cubes. Rinse chile peppers. Blanch tomatoes in boiling water, rinse in cold water and peel. Quarter and remove stems and seeds, cut into small cubes.
2.
Heat olive oil in a large saucepan. Add onion, garlic, scallions, chile peppers and carrot and saute briefly. Add tomatoes and wine and simmer for about 3 minutes, stirring. Add mussels and rosemary. Cover and simmer for about 10 minutes until all mussels have opened. Season with salt and pepper. Place into bowls, garnsih with herbs. Serve with toasted white bread, if desired.
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