Mixed Mussels with Vegetables and White Wine Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 408 cal. | (19 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 24 μg | (120 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 75.3 μg | (126 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 12.4 mg | (103 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 166 μg | (55 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 24.1 μg | (803 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 1,249 mg | (31 %) | ||
| Calcium | 164 mg | (16 %) | ||
| Magnesium | 116 mg | (39 %) | ||
| Iron | 14.2 mg | (95 %) | ||
| Iodine | 463 μg | (232 %) | ||
| Zinc | 6 mg | (75 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 410 mg | |||
| Cholesterol | 385 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 1 ⅕ kilograms mixed mussels (such as venus clams, velvet, triangular, green and black mussels)
- salt
- 5 Tbsps finely chopped parsley
- 5 Tbsps finely chopped Lemon balm
- ½ bunch thyme
- 2 red paprika
- 2 stalks Celery
- 1 sm stalk Leeks
- 4 garlic cloves
- 100 milliliters fish stock
- 150 milliliters water
- 100 milliliters white wine
- 2 Tbsps Noilly Prat
- 6 Tbsps extra virgin olive oil
- freshly ground peppers
Preparation steps
For the vegetables: Rinse the bell peppers, cut in half lengthwise, remove seeds and ribs, and cut into bite-size pieces. Rinse and slice the celery. Rinse and slice the leek. Peel and finely chop the garlic.
For the mussels: Rinse and thoroughly scrub the mussels, and remove beards. Discard open shells.
Heat 4 tablespoons of the olive oil in a skillet. Add the garlic and cook until fragrant. Stir in the mussels and cook until all the shells are open, about 3 minutes. Discard the unopened shells. Stir in the water and cook for another 3 minutes. Remove the mussels to a bowl with a slotted spoon. Strain the broth through a fine sieve into the bowl to remove sand. Stir in the thyme and vegetables.
For the sauce: Combine the fish stock and white wine in a saucepot, and heat over low heat for 10 minutes. Add the mussel mixture into the stock and bring to a boil. Stir in the parsley, lemon balm, vermouth and remaining olive oil, and season with salt and pepper to taste.
For serving: Serve with fresh white bread if desired.
