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Mussels gratin with sauce
(0 votes)
Health Score:
72 / 100
Difficulty:
moderate
Preparation:
35 min.
Preparation
ready in 55 mins
Calories:
378
calories
Calories
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1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 378 cal. | (18 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.8 g | (3 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 20.1 μg | (101 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 0.7 μg | (1 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 9.6 mg | (80 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 20 μg | (667 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 889 mg | (22 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 12.4 mg | (83 %) | ||
| Iodine | 380 μg | (190 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 15.1 g | |||
| Uric acid | 284 mg | |||
| Cholesterol | 332 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 1 kilogram mussels
- salt
- 2 garlic cloves
- 5 grams ginger
- 2 Tbsps butter
- 1 Tbsp Pastry flour
- 1 tsp Curry powder
- 100 milliliters dry white wine
- 200 milliliters Coconut milk
- 1 pinch chili peppers
- Lime juice
- 1 Tbsp scallions
Preparation steps
1.
Rinse mussels thoroughly, removing beards. Bring 2-3 cm (approximately 1 inch) of salted water to a boil and add mussels. Simmer, covered, for about 5 minutes. Discard all unopened mussels.
2.
Separate all empty shells and arrange shells with meat in an ovenproof baking dish.
3.
Peel garlic and ginger, chop both as finely as possible. Heat butter in a saucepan on medium heat, saute garlic and ginger until soft. Sprinkle with flour and add curry powder. Saute, stirring, for a few seconds, add wine and coconut milk. Simmer for about 5 minutes on low heat until creamy. Season with salt, chile pepper and lime juice. Spread sauce over mussels. Roast under a broiler for about 5 minutes, watching carefully. Sprinkle with chives and serve.
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