Mussels in Vegetable Stock with Potato Chips
Nutritional values
(Percentage of daily recommendation)
| Calorie | 790 cal. | (38 %) | ||
| Protein | 88 g | (90 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 60 μg | (300 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin K | 86.2 μg | (144 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 1.8 mg | (164 %) | ||
| Niacin | 32 mg | (267 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 406 μg | (135 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 18.6 μg | (41 %) | ||
| Vitamin B₁₂ | 60.3 μg | (2,010 %) | ||
| Vitamin C | 88 mg | (93 %) | ||
| Potassium | 3,346 mg | (84 %) | ||
| Calcium | 328 mg | (33 %) | ||
| Magnesium | 300 mg | (100 %) | ||
| Iron | 34.6 mg | (231 %) | ||
| Iodine | 1,154 μg | (577 %) | ||
| Zinc | 15.1 mg | (189 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 1,009 mg | |||
| Cholesterol | 960 mg | |||
| Complete sugar | 6 g |
Ingredients
- 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
Preparation steps
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.
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.
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.
