Mussel Salad with Turnips

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Mussel Salad with Turnips
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Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 35 min.
Ready in
Calories:
289
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie289 cal.(14 %)
Protein15 g(15 %)
Fat15 g(13 %)
Carbohydrates18 g(12 %)
Sugar added1 g(4 %)
Roughage5.3 g(18 %)
Vitamin A0.6 mg(75 %)
Vitamin D10 μg(50 %)
Vitamin E2.9 mg(24 %)
Vitamin K22.5 μg(38 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin6 mg(50 %)
Vitamin B₆0.3 mg(21 %)
Folate68 μg(23 %)
Pantothenic acid0.8 mg(13 %)
Biotin8.5 μg(19 %)
Vitamin B₁₂10 μg(333 %)
Vitamin C31 mg(33 %)
Potassium855 mg(21 %)
Calcium104 mg(10 %)
Magnesium62 mg(21 %)
Iron6.2 mg(41 %)
Iodine198 μg(99 %)
Zinc2.6 mg(33 %)
Saturated fatty acids2.7 g
Uric acid187 mg
Cholesterol158 mg
Complete sugar13 g

Ingredients

for
4
For the mussels
1 carrot
1 onion
1 stalk Celery
1 garlic clove
500 grams mussels
1 Tbsp olive oil
½ tsp powdered sugar
100 milliliters dry white wine
salt
peppers
For the turnips
300 grams Turnip
1 stalk Celery
1 sour Apple (such as Granny Smith)
2 Tbsps lemon juice
4 Tbsps olive oil
2 Tbsps Basil (cut into strips)
How healthy are the main ingredients?
TurnipCeleryolive oilolive oilBasilcarrot

Preparation steps

1.

For the mussels, peel the carrots and onions and rinse the celery. Cut the vegetables into small cubes. Peel garlic and finely chop.

2.

Place the mussels in cold water and thoroughly brush, possibly remove the "beard" with a small knife. Throw away mussles that are already opened. Then place the mussels under running water and drain.

3.

Heat the oil in a wide saucepan, add the vegetables on medium heat, sauté until translucent and add the garlic. Sprinkle in the sugar. Add the white wine. Boil the white wine stock, simmer for a few minutes and season with salt and pepper. Add the mussels and cook covered for 3-5 minutes until they have opened. Shake the pan from time to time. 

4.

Remove the mussels from the broth, throw away any closed mussels and remove the mussel meat from the shells. Then let cool slightly.

5.

For the turnip, peel the turnip, rinse and cut into small cubes. Rinse, trim and cut the celery into small cubes. Peel the apple into quarters, remove the seeds and finely dice.

6.

Mix the turnips, celery, mussels, lemon juice and oil and season with salt and pepper. Pour into glasses and serve garnished with sliced basil into strips.

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