Mussels, White Wine and Parsley
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 51 min.
Ready in
Calories:
378
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 378 cal. | (18 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 10.2 μg | (51 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 61.9 μg | (103 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 660 mg | (17 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 197 μg | (99 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 10.4 g | |||
| Uric acid | 154 mg | |||
| Cholesterol | 191 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 50 fresh mussels (scrubbed and debearded)
- 2 Tbsps extra virgin olive oil
- 5 cloves garlic cloves (peeled and minced)
- 2 onions (peeled and sliced)
- 1 cup white wine
- 2 Tbsps butter
- 1 bunch fresh parsley (coarsely chopped)
- salt (to taste)
- freshly ground Black pepper (to taste)
Preparation steps
1.
Place mussels in a large bowl with cold water to cover. Let them soak for about 20 minutes to remove any dirt or sand.
2.
Heat olive oil in a large stockpot over medium-low heat. Add garlic, and saute for one minute, but do not brown. Add the sliced onion and cook until almost tender, about 5 minutes. Pour in the white wine. Stir in the butter and parsley. Season with salt and pepper.
3.
Remove mussels from the water and add to the pot, cover and allow to cook until the shells are opened, about 10 minutes. Transfer the mussels and sauce to a large serving bowl, discarding any unopened shells. Serve.
