Linguine with Mussels and Lemon Cream Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 788 cal. | (38 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 84 g | (56 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 20 μg | (100 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 1.6 μg | (3 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 13.9 mg | (116 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 123 μg | (41 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 20 μg | (667 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 1,099 mg | (27 %) | ||
| Calcium | 151 mg | (15 %) | ||
| Magnesium | 140 mg | (47 %) | ||
| Iron | 12.7 mg | (85 %) | ||
| Iodine | 393 μg | (197 %) | ||
| Zinc | 6.2 mg | (78 %) | ||
| Saturated fatty acids | 15.7 g | |||
| Uric acid | 347 mg | |||
| Cholesterol | 377 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 1 kilogram mussels
- 1 organic lemon
- 400 grams Linguine
- salt
- 2 shallots
- 2 garlic cloves
- 1 Tbsp olive oil
- 1 Tbsp butter
- 70 milliliters dry white wine
- 5 centiliters Noilly Prat
- 250 grams Crème fraiche
- dried Red pepper flakes
- 1 handful Fresh herbs (such as parsley, basil)
Preparation steps
Thoroughly rinse the mussels, brushing and deburring. Discard opened shells. Rinse the lemon in hot water, dry, zest the peel and squeeze the juice.
Cook the pasta in boiling salted water until al dente.
Peel the shallots and garlic and finely dice both. Sauté together in a large skillet in hot oil and butter until translucent. Deglaze with the white wine and the vermouth, bring to boil, then reduce heat. Stir in 2 tablespoons of lemon juice and crème fraiche. Add the mussels, cover and simmer for about 5 minutes. Occasionally shake up and possibly add some pasta water if the sauce becomes too thick. Season with salt, red pepper flakes and lemon zest. Discard any mussels that have not opened.
Drain the pasta, add to the mussels and toss everything well. Transfer to plates and serve garnished with fresh herbs.
