Mussel Polenta with Arugula Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 408 cal. | (19 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 4.1 μg | (21 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 174 μg | (290 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 708 mg | (18 %) | ||
| Calcium | 275 mg | (28 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 89 μg | (45 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 12.3 g | |||
| Uric acid | 95 mg | |||
| Cholesterol | 73 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- ½ l water
- 250 grams Polenta
- 50 grams freshly grated Parmesan
- salt
- freshly ground pepper
- 2 Tbsps olive oil
- 200 grams mussels (ready to cook)
- 250 grams Arugula
- 500 grams green and red Cherry tomatoes (to taste)
- 5 Tbsps olive oil
- 3 Tbsps balsamic vinegar
- Sea salt
Preparation steps
Boil the water with olive oil and 1 teaspoon salt. Sprinkle cornmeal into water while stirring, return mixture to a boil and stir in parmesan. Remove polenta mixture from heat and let stand for about 5 minutes, stirring occasionally. Stir mussels into polenta mixture and season with salt and pepper. Transfer polenta mixture to a terrine mold lined with plastic wrap, smooth and and refrigerate for at least 2 hours.
Rinse and trim arugula, drain well and transfer to plates.
Rinse and quarter tomatoes and arrange on arugula.
Invert terrine mold to remove polenta, remove plastic wrap and cut with a wet knife into slices 2-3 cm thick (approximately 3/4 to 1 1/8 inch thick). Place polenta slices on the salads, drizzle with olive oil and balsamic vinegar and sprinkle with sea salt to serve.
