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Mussels

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Mussels
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 38 min.
Ready in
Calories:
991
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie991 kcal(47 %)
Protein87.32 g(89 %)
Fat36.14 g(31 %)
Carbohydrates50.21 g(33 %)
Sugar added0 g(0 %)
Roughage1.79 g(6 %)
Vitamin A562.97 mg(70,371 %)
Vitamin D0.88 μg(4 %)
Vitamin E0.73 mg(6 %)
Vitamin B₁1.08 mg(108 %)
Vitamin B₂1.63 mg(148 %)
Niacin26.57 mg(221 %)
Vitamin B₆0.53 mg(38 %)
Folate279.35 μg(93 %)
Pantothenic acid3.91 mg(65 %)
Biotin37 μg(82 %)
Vitamin B₁₂82.06 μg(2,735 %)
Vitamin C58.67 mg(62 %)
Potassium1,166.58 mg(29 %)
Calcium233.94 mg(23 %)
Magnesium150.02 mg(50 %)
Iron25.74 mg(172 %)
Iodine433.28 μg(217 %)
Zinc9.79 mg(122 %)
Saturated fatty acids14.89 g
Cholesterol349.05 mg
Author of this recipe:

Ingredients

for
4
Ingredients
48
fresh mussels
2 tablespoons
1
large yellow onion (peeled and finely chopped)
3 cloves
garlic (peeled and crushed)
2
freshly ground Black pepper
2.333 cups
½ cup
1 tablespoon
fresh Dill (finely chopped; plus extra for garnish)
2
½ cup
1
fresh lemon (cut into wedges; to serve)
1
Baguette (to serve)

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.