Moules Marinieres
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
373
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 373 cal. | (18 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.2 g | (1 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 35.3 μg | (177 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 9.6 μg | (16 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 16.1 mg | (134 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 150 μg | (50 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 35.3 μg | (1,177 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 1,337 mg | (33 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 136 mg | (45 %) | ||
| Iron | 18.8 mg | (125 %) | ||
| Iodine | 666 μg | (333 %) | ||
| Zinc | 8.2 mg | (103 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 497 mg | |||
| Cholesterol | 556 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 63 ozs mussels
- 2 Tbsps olive oil
- 2 shallots (finely sliced)
- 2 cloves garlic cloves (crushed)
- 2 bay leaves
- ½ cup vegetable stock
- ½ cup dry white wine
- To garnish
- bay leaves
- cilantro
Preparation steps
1.
Wash the mussels under cold running water, remove the beards and scrape off any deposits. Discard any shells already opened.
2.
Heat the oil in a pan and cook the shallots and garlic with the bay leaves for 5 minutes over a medium heat until translucent.
3.
Add the mussels, stock and wine. Cover the pan, bring to a boil and cook for 4-8 minutes until all the mussels are open. Discard any mussels that don't open.
4.
Put into warm serving bowls and garnish with bay leaves and coriander leaves.
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