Mussels, Tomatoes and Pasta
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
624
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 624 cal. | (30 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 95 g | (63 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.9 g | (26 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 7.1 μg | (36 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 9.4 μg | (16 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.1 mg | (76 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 7 μg | (233 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 783 mg | (20 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 111 mg | (37 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 134 μg | (67 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 186 mg | |||
| Cholesterol | 127 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 350 grams mussels (frozen or jarred)
- 1 onion
- 4 garlic cloves
- 400 grams Tomatoes
- 500 grams Spaghetti
- salt
- 30 grams butter
- 2 Tbsps olive oil
- freshly ground peppers
- 1 generous pinch Piment d'Espelette
Preparation steps
1.
Thaw the mussel meat in a colander and drain. Peel and finely chop the onion and garlic. Core and remove the seeds the tomatoes and plunge into boiling water for about 30 seconds. Rinse, remove the tomato skin and then chop the flesh.
2.
Cook the spaghetti in boiling salted water according to package directions until al dente and drain.
3.
Meanwhile, heat the butter and the olive oil in a large skillet. Sauté the onion and garlic until soft, then add the tomatoes. Season with salt, pepper and chili seasoning and simmer about 10 minutes.
4.
Add the mussels to the pan and saute for 1-2 minutes. Add the drained spaghetti to the pan and stir. Serve in deep plates or bowls.
