Mussels En Papillote
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
384
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 384 cal. | (18 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 30 μg | (150 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 48.4 μg | (81 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 14.2 mg | (118 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 165 μg | (55 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 30 μg | (1,000 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,348 mg | (34 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 130 mg | (43 %) | ||
| Iron | 16.5 mg | (110 %) | ||
| Iodine | 568 μg | (284 %) | ||
| Zinc | 7.1 mg | (89 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 435 mg | |||
| Cholesterol | 473 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ½ kilograms mussels
- 4 Tomatoes
- 2 fresh garlic cloves
- 1 handful Baby spinach
- 4 Tbsps olive oil
- Sea salt
- freshly ground peppers
- ⅒ gram Saffron
- 80 milliliters dry white wine
Preparation steps
1.
Rinse the mussels thoroughly and remove beards. Discard the open shells.
2.
Rinse the tomatoes, cut into quarters, remove seeds and cut into pieces. Peel and finely chop garlic. Rinse the spinach, spin dry and coarsely chop.
3.
Preheat a convection oven to 200°C (approximately 390°F).
4.
Lay 4 large pieces of parchment paper on a work surface. Top each with the mussels, tomatoes, spinach and garlic. Drizzle with the oil and season with salt and pepper to taste. Sprinkle with the saffron. Drizzle with some wine and seal the parchment paper closed. Place the 4 packets on a baking sheet and cook until the mussels open, about 10-15 minutes. Discard any mussels that remain closed.
