Mussels in Wine Broth
(1 vote)
(1 vote)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 32 min.
Ready in
Calories:
454
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 454 cal. | (22 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.5 g | (2 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 40 μg | (200 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 32.8 μg | (55 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 18.9 mg | (158 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 176 μg | (59 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 40.2 μg | (1,340 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 1,606 mg | (40 %) | ||
| Calcium | 148 mg | (15 %) | ||
| Magnesium | 167 mg | (56 %) | ||
| Iron | 21.7 mg | (145 %) | ||
| Iodine | 759 μg | (380 %) | ||
| Zinc | 9.4 mg | (118 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 582 mg | |||
| Cholesterol | 639 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 kilograms mussels
- 1 onion
- 2 garlic cloves
- 1 handful parsley (30 grams)
- 2 Tbsps olive oil
- 200 milliliters dry white wine
- 125 milliliters fish stock
- salt
- 2 Tbsps lemon juice
Preparation steps
1.
Rinse mussels thoroughly, trim as needed and remove beard. Discard any opened shells. Peel onion and garlic and finely chop both. Rinse parsley, shake dry and finely chop. Heat olive oil in a wide pan and fry garlic and onions for 2-3 minutes. Add mussels and deglaze the pan with white wine. Add fish stock and season with salt. Cover and let simmer for 8-10 minutes, until mussels have opened. Discard any closed shells. Finally, sprinkle with parsley and season with lemon juice. Serve mussels in a deep plate or bowl with wine broth. Serve with a fresh baguette if desired.
