Mussels Steamed in White Wine
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 38 min.
Ready in
Calories:
485
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 485 cal. | (23 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 40 μg | (200 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 38.3 μg | (64 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 18.9 mg | (158 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 184 μg | (61 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 13.8 μg | (31 %) | ||
| Vitamin B₁₂ | 40 μg | (1,333 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 1,839 mg | (46 %) | ||
| Calcium | 171 mg | (17 %) | ||
| Magnesium | 171 mg | (57 %) | ||
| Iron | 21.9 mg | (146 %) | ||
| Iodine | 762 μg | (381 %) | ||
| Zinc | 9.6 mg | (120 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 592 mg | |||
| Cholesterol | 630 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 carrots
- 2 onions
- 2 stalks Celery
- 1 garlic clove
- 2 kilograms mussels
- 2 Tbsps olive oil
- 1 tsp powdered sugar
- 300 milliliters dry white wine
- salt
- freshly ground peppers
- 3 Tbsps finely chopped parsley
Preparation steps
1.
Peel carrots and onions. Rinse and trim celery. Cut vegetables into small cubes. Peel and finely chop garlic.
2.
Place mussels in a bowl of cold water and scrub thoroughly. If necessary, debeard with a paring knife. Discard any mussels that have opened. Rinse mussels under running water and drain.
3.
Heat oil in a wide saucepan over low to medium heat. Add vegetables and sauté until translucent. Stir in garlic. Sprinkle with sugar. Add white wine and bring to a boil. Simmer a few minutes and season with salt and pepper. Add mussels. Cover and cook, shaking the pan occasionally until mussels have opened, 3-5 minutes.
4.
Finally, sprinkle with parsley and serve mussels with broth in bowls.
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