Mussels in White Wine with Vegetables
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
526
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 526 cal. | (25 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
more nutritional values
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 40 μg | (200 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 70.6 μg | (118 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 20.3 mg | (169 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 297 μg | (99 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 15.8 μg | (35 %) | ||
| Vitamin B₁₂ | 40 μg | (1,333 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 2,401 mg | (60 %) | ||
| Calcium | 252 mg | (25 %) | ||
| Magnesium | 206 mg | (69 %) | ||
| Iron | 23.1 mg | (154 %) | ||
| Iodine | 775 μg | (388 %) | ||
| Zinc | 10.2 mg | (128 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 646 mg | |||
| Cholesterol | 630 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 kilograms mussels
- 2 bunches Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 1 Tbsp vegetable oil
- 500 milliliters dry white wine
- 1 bay leaf
- salt
- freshly ground peppers
- 2 sprigs Dill
- 2 sprigs parsley
Preparation steps
1.
Soak a clay baking dish in water.
2.
Rinse the mussels, debeard and discard open shells. Trim soup vegetables and rinse if necessary. Cut the leek into thin rings and cut the remaining vegetables into very small cubes. In a pan, heat the oil, fry the soup vegetables briefly, add the wine and spices, season with salt, pepper and pour into the clay pot with mussels and herbs. Seal well and slide into the cold oven. Cook for about 40 minutes at 200°C (approximtely 400°F) convection. Discard closed mussel shells and serve mussels with the vegetables and wine broth. If desired, serve with toasted baguette slices.
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