Mussel Ragout with Arugula Salad
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(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
544
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 544 cal. | (26 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 20.1 μg | (101 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 142.5 μg | (238 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 11.6 mg | (97 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 20.4 μg | (680 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 1,071 mg | (27 %) | ||
| Calcium | 170 mg | (17 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 11.7 mg | (78 %) | ||
| Iodine | 380 μg | (190 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 16.6 g | |||
| Uric acid | 335 mg | |||
| Cholesterol | 368 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Rinse the arugula, remove any tough stems, spin dry and pluck the leaves.
2.
Rinse and debeard the mussels thoroughly. Boil the fish stock in a saucepan, add the mussels, cover and cook, shaking the pan occasionally until the mussels open, about 3 minutes. Discard any mussels that haven't opened. Remove the shells from the cooked mussels.
3.
Cut the bacon into small cubes or strips. Peel and finely chop the shallot and garlic.
4.
Heat the butter in a skillet and saute the bacon briefly. Add the shallot and garlic and cook until translucent. Add the mussels and cook 1-2 minutes. Season with salt and pepper and stir in the parsley.
5.
To serve, toss the arugula with olive oil, transfer to plates and spoon the mussels and sauce over.
