Mussels in White Wine
Nutritional values
(Percentage of daily recommendation)
| Calorie | 487 cal. | (23 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 40 μg | (200 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 13.4 μg | (22 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 18.8 mg | (157 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 189 μg | (63 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 14.2 μg | (32 %) | ||
| Vitamin B₁₂ | 40 μg | (1,333 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 1,793 mg | (45 %) | ||
| Calcium | 152 mg | (15 %) | ||
| Magnesium | 171 mg | (57 %) | ||
| Iron | 21.8 mg | (145 %) | ||
| Iodine | 762 μg | (381 %) | ||
| Zinc | 9.5 mg | (119 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 581 mg | |||
| Cholesterol | 630 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 1 carrot
- 1 onion
- 1 stalk Celery
- 1 garlic clove
- 2 Tomatoes
- 50 grams dried Tomatoes
- 2 kilograms mussels
- 2 Tbsps olive oil
- 1 tsp powdered sugar
- 350 milliliters dry white wine
- salt
- freshly ground peppers
Preparation steps
Peel the carrot and onion. Trim and rinse the celery. Cut the vegetables into small cubes. Peel garlic and chop finely. Scald the tomatoes, rinse in ice water, peel, quarter, core and dice. Chop the dried tomatoes.
Place the mussels in cold water and thoroughly brush; as needed remove "beards" with a small knife. Discard already opened mussels, then rinse the mussels under running water and drain.
Heat the oil in a wide saucepan and sauté the vegetables (except tomatoes) over low to medium heat until translucent. Add the garlic and sprinkle the powdered sugar over top. Add the white wine. Boil the white wine, stock and tomatoes, allow to simmer for a few minutes and season with salt and pepper. Add the mussels, cover and cook for 3-5 minutes, until they have opened. Shake from time to time.
Serve the mussels with wine and vegetable stock.
