Italian Style Zuppa Di Cozze

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Italian Style Zuppa Di Cozze
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Health Score:
8,8 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
1506
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,506 kcal(72 %)
Protein162.6 g(166 %)
Fat58.83 g(51 %)
Carbohydrates64.11 g(43 %)
Sugar added0 g(0 %)
Roughage3.59 g(12 %)
Vitamin A750.11 mg(93,764 %)
Vitamin D0 μg(0 %)
Vitamin E0.99 mg(8 %)
Vitamin B₁2.1 mg(210 %)
Vitamin B₂2.91 mg(265 %)
Niacin51.66 mg(431 %)
Vitamin B₆0.92 mg(66 %)
Folate541.54 μg(181 %)
Pantothenic acid6.62 mg(110 %)
Biotin64.77 μg(144 %)
Vitamin B₁₂161.66 μg(5,389 %)
Vitamin C138.04 mg(145 %)
Potassium2,282.59 mg(57 %)
Calcium293.66 mg(29 %)
Magnesium279.91 mg(93 %)
Iron48 mg(320 %)
Iodine809.35 μg(405 %)
Zinc18.44 mg(231 %)
Saturated fatty acids9.58 g
Cholesterol377.21 mg
Author of this recipe:

Ingredients

for
4
Ingredients
18 cups
fresh mussels (rinsed and debearded)
½ cup
good quality olive oil
2 cloves
garlic (pressed or minced)
1
onion (peeled and finely chopped)
2
ripe tomatoes (rinsed and finely chopped)
1
red pepper (seeded and sliced)
3 tablespoons
½ cup
1 cup
salt (to taste)
2 sprigs
fresh thyme (chopped; plus extra for garnish)
4 tablespoons
fresh parsley (chopped)
4 sprigs
fresh rosemary (for garnish)
2 sprigs
fresh bay leaves (for garnish)
crusty Bread
fresh lemons (wedges)
How healthy are the main ingredients?
olive oilgarliconiontomatoTomato pastesalt

Preparation steps

1.
Rinse and scrub mussels under cold water. Remove beards using your fingers or a paring knife and discard.
2.
In a large stockpot, heat the olive oil over medium heat. Add the garlic, onion, tomatoes and sliced red pepper. Saute over medium heat until the garlic becomes fragrant and just starts to brown.
3.
Dilute the tomato paste in 1/2 cup of water. Add the diluted tomato paste and wine to the stockpot and cook for five minutes to incorporate flavors.
4.
Add mussels and salt, cover tightly and steam for 5 minutes over medium-high heat, or until the mussels open. Do not overcook. Add the herbs, and stir. Discard any unopened mussels. Remove from heat.
5.
Divide between bowls. Top with remaining herbs. Strain the broth, pour over mussels.
6.
Serve immediately with crusty bread and lemon wedges.