Mussels Au Gratin
Healthy, because
Even smarter
Nutritional values
Mussels provide abundant high-quality protein and their meat is particularly low in fat and calories. Above all, however, shellfish contain a lot of important iodine. This trace element is often in short supply in this country and ensures that the thyroid gland can reliably fulfil its many and varied tasks.
Careful sorting out is the first step before consumption: Fresh mussels smell of sea and algae and should still be alive in their raw state, i.e. at the time of preparation. Once opened, the mussels must be sorted out and the mussel's beards removed: a knife is used to cut the mussels along the opening of the shell and remove the bitter-tasting threads that hold them to stones, poles or the seabed.
(Percentage of daily recommendation)
| Calorie | 463 cal. | (22 %) | ||
| Protein | 41.32 g | (42 %) | ||
| Fat | 21.73 g | (19 %) | ||
| Carbohydrates | 19.34 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.4 g | (1 %) |
| Vitamin A | 167.99 mg | (20,999 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.01 mg | (0 %) | ||
| Vitamin B₁ | 0.53 mg | (53 %) | ||
| Vitamin B₂ | 0.74 mg | (67 %) | ||
| Niacin | 12.96 mg | (108 %) | ||
| Vitamin B₆ | 0.23 mg | (16 %) | ||
| Folate | 135.63 μg | (45 %) | ||
| Pantothenic acid | 1.66 mg | (28 %) | ||
| Biotin | 15.33 μg | (34 %) | ||
| Vitamin B₁₂ | 40.82 μg | (1,361 %) | ||
| Vitamin C | 27.33 mg | (29 %) | ||
| Potassium | 550.89 mg | (14 %) | ||
| Calcium | 76.43 mg | (8 %) | ||
| Magnesium | 73.56 mg | (25 %) | ||
| Iron | 12.11 mg | (81 %) | ||
| Iodine | 204.23 μg | (102 %) | ||
| Zinc | 4.68 mg | (59 %) | ||
| Saturated fatty acids | 3.33 g | |||
| Cholesterol | 95.25 mg |
Ingredients
- For the mussels
- 24 large mussels (+ 2 spare)
- 250 milliliters Wine
- 2 thyme
- 1 tsp black peppercorns
- salt
- For the filling
- 3 garlic cloves
- 2 shallots
- 4 Tbsps olive oil
- 1 tsp herbes de Provence
- 1 Tbsp finely chopped parsley
- 4 Tbsps freshly grated white bread
- 1 centiliter Brandy
- salt
- freshly ground peppers
- Also
- coarse salt (for the pan)
Preparation steps
For the mussels, rinse mussels under cold running water thoroughly, trim, debur if necessary. Discard any opened shells.
Boil wine in a pot with thyme, peppercorns and a pinch of salt, add mussels to the pot, cover and cook for about 8 minutes until mussels are open. Occasionally shake the pot vigorously. Discard any closed shells. Cool mussels slightly, then remove upper shell halves and loosen meat from the lower shells.
Sprinkle a large baking dish thickly with coarse salt and put shell halves in the pan. Place a mussel in each shell.
For the filling, peel garlic and shallots. Cut shallots into small cubes and finely dice garlic. Heat oil in a pan, saute shallots until soft, add garlic and herbs and cook. Add grated white bread to the pan, mix, and remove from heat. Add brandy, stir and season with salt and pepper.
Spread the filling over mussels and cook in a preheated oven (220°C or approximately 425°F) for a few minutes until golden brown.
