Mussels in Vegetable Stock with Potato Chips

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Mussels in Vegetable Stock with Potato Chips
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Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
790
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie790 cal.(38 %)
Protein88 g(90 %)
Fat20 g(17 %)
Carbohydrates47 g(31 %)
Sugar added0 g(0 %)
Roughage5.7 g(19 %)
Vitamin A0.8 mg(100 %)
Vitamin D60 μg(300 %)
Vitamin E7.4 mg(62 %)
Vitamin K86.2 μg(144 %)
Vitamin B₁1.5 mg(150 %)
Vitamin B₂1.8 mg(164 %)
Niacin32 mg(267 %)
Vitamin B₆1.2 mg(86 %)
Folate406 μg(135 %)
Pantothenic acid3.2 mg(53 %)
Biotin18.6 μg(41 %)
Vitamin B₁₂60.3 μg(2,010 %)
Vitamin C88 mg(93 %)
Potassium3,346 mg(84 %)
Calcium328 mg(33 %)
Magnesium300 mg(100 %)
Iron34.6 mg(231 %)
Iodine1,154 μg(577 %)
Zinc15.1 mg(189 %)
Saturated fatty acids5.6 g
Uric acid1,009 mg
Cholesterol960 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
600 grams waxy potatoes
2 Tbsps olive oil
3 kilograms mussels
2 stalks Leeks
3 stalks Celery
300 milliliters dry white wine
200 milliliters fish stock
Sea salt
1 Tbsp chopped parsley
How healthy are the main ingredients?
potatoLeekCeleryolive oilparsley

Preparation steps

1.

Preheat the oven to 200°C (approximately 390°F). Line a baking sheet with parchment paper. Peel the potatoes, rinse, cut into 1cm (approximately 3/8-inch) wide sticks and place on the baking sheet. Drizzle with some olive oil and bake, turning occasionally until golden brown, 35-40 minutes.

2.

Meanwhile, pick over the mussels and throw away any opened mussels.  Scrub the closed mussels under cold running water and remove their beards. Rinse the leeks well and cut into thin rings. Rinse the celery and thinly slice.

3.

In a saucepan, bring the vegetables, wine and fish stock to a boil, add the mussels and cook cover and cook until the mussels have opened, 10-15 minutes. Remove the potato chips, sprinkle with salt and parsley, toss to coat and serve with the mussels.