Mussels

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Mussels
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Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 38 min.
Ready in
Calories:
511
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie511 cal.(24 %)
Protein18 g(18 %)
Fat20 g(17 %)
Carbohydrates49 g(33 %)
Sugar added0 g(0 %)
Roughage3.7 g(12 %)
Vitamin A0.3 mg(38 %)
Vitamin D5.8 μg(29 %)
Vitamin E2.2 mg(18 %)
Vitamin K3 μg(5 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin5.9 mg(49 %)
Vitamin B₆0.3 mg(21 %)
Folate83 μg(28 %)
Pantothenic acid0.9 mg(15 %)
Biotin12.1 μg(27 %)
Vitamin B₁₂5.2 μg(173 %)
Vitamin C15 mg(16 %)
Potassium559 mg(14 %)
Calcium123 mg(12 %)
Magnesium63 mg(21 %)
Iron5.2 mg(35 %)
Iodine110 μg(55 %)
Zinc2.7 mg(34 %)
Saturated fatty acids9.9 g
Uric acid78 mg
Cholesterol267 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
48 fresh mussels
2 Tbsps butter
1 large yellow onion (peeled and finely chopped)
3 cloves garlic cloves (peeled and crushed)
2 bay leaves
freshly ground Black pepper
2.333 cups dry white wine
½ cup milk
1 Tbsp fresh Dill (finely chopped; plus extra for garnish)
2 egg yolks
½ cup cream
1 fresh lemon (cut into wedges; to serve)
1 Baguette (to serve)
How healthy are the main ingredients?
garlic cloveDilllemon

Preparation steps

1.
Wash and scrub the mussels thoroughly under cold running water and debeard if necessary. Discard any mussels that are broken or already open.
2.
In a skillet over medium heat, melt the butter. Saute the onion until translucent but not browned, about 5 minutes. Add garlic, bay leaves, pepper and white wine; stir and bring to a gentle boil. Add the mussels, cover and cook about 8 minutes, shaking the pan vigorously from time to time, or until the mussels have opened. Discard any unopened mussels.
3.
Transfer mussels to a large serving bowl, and reserve the wine sauce.
4.
Meanwhile, in a separate saucepan, heat the milk, dill and 1 cup of reserved wine sauce. Beat the egg yolks and temper with a spoonful or two of the wine sauce. Reduce heat to low; stir in the tempered egg yolks. When the sauce thickens, add the cream and heat through. Is sauce is too thick, add a small amount of wine sauce.
5.
Spoon sauce over mussels. Serve with lemon wedges and sliced baguette.