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Mussels
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
1115
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,115 kcal(53 %)
Protein108.55 g(111 %)
Fat48.66 g(42 %)
Carbohydrates47.33 g(32 %)
Sugar added0 g(0 %)
Roughage3.59 g(12 %)
Vitamin A543.47 mg(67,934 %)
Vitamin D0 μg(0 %)
Vitamin E0.99 mg(8 %)
Vitamin B₁1.42 mg(142 %)
Vitamin B₂1.96 mg(178 %)
Niacin34.75 mg(290 %)
Vitamin B₆0.7 mg(50 %)
Folate368.96 μg(123 %)
Pantothenic acid4.46 mg(74 %)
Biotin44.34 μg(99 %)
Vitamin B₁₂107.16 μg(3,572 %)
Vitamin C107.16 mg(113 %)
Potassium1,674.01 mg(42 %)
Calcium218.72 mg(22 %)
Magnesium195.89 mg(65 %)
Iron32.74 mg(218 %)
Iodine536.85 μg(268 %)
Zinc12.37 mg(155 %)
Saturated fatty acids7.65 g
Cholesterol250.04 mg
Author of this recipe:

Ingredients

for
4
Ingredients
63 ounces
fresh mussels (rinsed and debearded)
½ cup
good quality olive oil
2 cloves
garlic (minced)
1
onion (peeled and finely chopped)
2
ripe tomatoes (rinsed and finely chopped)
1
red pepper (seeded and sliced)
3 tablespoons
½ cup
1 cup
salt (to taste)
2
2 sprigs
fresh thyme (chopped; plus extra for garnish)
4 tablespoons
fresh parsley (chopped)
4 sprigs
fresh rosemary (chopped)
crusty Bread
fresh lemons (wedges)
How healthy are the main ingredients?
olive oilgarliconiontomatoTomato pastesalt

Preparation steps

1.
Rinse and scrub mussels under cold water. Remove beards using your fingers or a paring knife and discard.
2.
In a large stockpot, heat the olive oil over medium heat. Add the garlic, onion, tomatoes and sliced red pepper. Saute over medium heat until the garlic becomes fragrant and just starts to brown.
3.
Dilute the tomato paste in 1/2 cup of water. Add the diluted tomato paste and wine to the stockpot and cook for five minutes to incorporate flavors.
4.
Add mussels, salt, and herbs, cover tightly and steam for 5 minutes over medium-high heat, or until the mussels open. Do not overcook. Discard any unopened mussels. Remove from heat.
5.
Divide between bowls. Ladle broth over mussels.
6.
Serve immediately with crusty bread and lemon wedges.