Mussels in Tomato Broth
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(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
495
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 495 cal. | (24 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 40 μg | (200 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 30 μg | (50 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 19.3 mg | (161 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 207 μg | (69 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 16.2 μg | (36 %) | ||
| Vitamin B₁₂ | 40 μg | (1,333 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 1,916 mg | (48 %) | ||
| Calcium | 171 mg | (17 %) | ||
| Magnesium | 174 mg | (58 %) | ||
| Iron | 22.1 mg | (147 %) | ||
| Iodine | 760 μg | (380 %) | ||
| Zinc | 9.6 mg | (120 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 582 mg | |||
| Cholesterol | 630 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 kilograms mussels
- 1 onion
- 2 garlic cloves
- 2 small scallions
- 2 small carrots
- 300 grams Tomatoes
- ½ bunch parsley
- ½ bunch Basil
- 1 tsp green, pickled peppercorns
- 3 Tbsps olive oil
- 200 milliliters white wine
- freshly ground Black pepper
Preparation steps
1.
Scrub mussels thoroughly under running water. Remove mussel beards and discard all opened and damages shells. Peel onion and garlic and chop finely. Rinse scallions and cut into thin rings. Rinse carrots and cut into small cubes. Blanch tomatoes in hot water, rinse in cold water and peel. Halve and remove seeds, then cut into small cubes. Rinse herbs, shake dry and chop finely.
2.
Heat olive oil in a large saucepan. Add onion, garlic, shallots and carrots and saute briefly. Add tomatoes and wine and simmer, stirring, for about 3 minutes. Add mussels, herbs and peppercorns and simmer, covered, for about 10 minutes or until all mussels have opened. Season mussels with cracked pepper and serve (discard all unopened shells).
