Mussels with Bell Pepper and Thyme

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Mussels with Bell Pepper and Thyme
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Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
470
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie470 cal.(22 %)
Protein54 g(55 %)
Fat17 g(15 %)
Carbohydrates15 g(10 %)
Sugar added0 g(0 %)
Roughage1.3 g(4 %)
Vitamin A0.3 mg(38 %)
Vitamin D40 μg(200 %)
Vitamin E5.9 mg(49 %)
Vitamin K9.8 μg(16 %)
Vitamin B₁0.8 mg(80 %)
Vitamin B₂1.1 mg(100 %)
Niacin18.5 mg(154 %)
Vitamin B₆0.5 mg(36 %)
Folate194 μg(65 %)
Pantothenic acid1.6 mg(27 %)
Biotin12 μg(27 %)
Vitamin B₁₂40 μg(1,333 %)
Vitamin C76 mg(80 %)
Potassium1,601 mg(40 %)
Calcium141 mg(14 %)
Magnesium164 mg(55 %)
Iron22.1 mg(147 %)
Iodine758 μg(379 %)
Zinc9.4 mg(118 %)
Saturated fatty acids4.3 g
Uric acid568 mg
Cholesterol630 mg
Complete sugar2 g

Ingredients

for
4
Ingredients
2 kilograms mussels
1 onion
1 Bell pepper
2 garlic cloves
½ bunch thyme
1 tsp peppercorns
3 Tbsps olive oil
200 milliliters white wine
Black pepper (freshly ground)
How healthy are the main ingredients?
olive oilthymeoniongarlic clove

Preparation steps

1.

Rinse the mussels thoroughly under running water. Remove beards and check each shell to determine if it is closed. Discard open shells. Peel onion and garlic, cut onion into thin rings and finely mince garlic. Rinse bell pepper, trim, cut in half, remove seeds, remove ribs and cut into fine strips. Rinse thyme and shake dry.

2.

Heat olive oil in a large saucepan. Add onion, garlic and bell pepper and cook while stirring, about 3 minutes. Then add the mussels, thyme and wine, cover and cook until the mussels open, occasionally shaking the pot vigorously, about 8 minutes. Discard closed shells. Serve hot, garnished with freshly grouund black pepper.

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