Mussels with Chili and Saffron Sauce
(0 votes)
(0 votes)
Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
924
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 924 cal. | (44 %) | ||
| Protein | 107 g | (109 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 80.6 μg | (403 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin K | 0.1 μg | (0 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 2.3 mg | (209 %) | ||
| Niacin | 36.4 mg | (303 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 333 μg | (111 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 21.5 μg | (48 %) | ||
| Vitamin B₁₂ | 80.2 μg | (2,673 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 3,015 mg | (75 %) | ||
| Calcium | 290 mg | (29 %) | ||
| Magnesium | 315 mg | (105 %) | ||
| Iron | 42.6 mg | (284 %) | ||
| Iodine | 1,515 μg | (758 %) | ||
| Zinc | 18.6 mg | (233 %) | ||
| Saturated fatty acids | 15.8 g | |||
| Uric acid | 1,120 mg | |||
| Cholesterol | 1,302 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 kilograms mussels
- 1 red chili pepper
- 400 milliliters dry white wine
- 200 milliliters Whipped cream (at least 30% fat content)
- ⅕ gram Saffron
- salt
- freshly ground peppers
Preparation steps
1.
Thoroughly wipe the mussels, remove the beards, and scrape away any deposits from the shells. Discard any open mussels, or those with broken shells. Rinse and halve the chili, then remove the seed and dice.
2.
Mix the white wine, cream, chili, and saffron in a saucepan. Heat and add the mussels, then season to taste with salt and pepper. Cover and cook over medium heat for 10-15 minutes.
3.
Discard any mussels that didn't open. Transfer the cooked mussels to a warm platter, top with the cooking liquid, and serve.
