Mussels with French Fries
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
3586
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,586 cal. | (171 %) | ||
| Protein | 58 g | (59 %) | ||
| Fat | 352 g | (303 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 40 μg | (200 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 13.6 μg | (23 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 22.4 mg | (187 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 204 μg | (68 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 40 μg | (1,333 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 2,432 mg | (61 %) | ||
| Calcium | 150 mg | (15 %) | ||
| Magnesium | 210 mg | (70 %) | ||
| Iron | 23.5 mg | (157 %) | ||
| Iodine | 764 μg | (382 %) | ||
| Zinc | 10.6 mg | (133 %) | ||
| Saturated fatty acids | 153.9 g | |||
| Uric acid | 601 mg | |||
| Cholesterol | 731 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the fries
- 1 ½ liters Frying oil
- 1 kilogram large, waxy potatoes
- salt
- For the mussels
- 2 kilograms mussels
- 1 garlic clove
- 2 Tbsps olive oil
- 150 milliliters white wine
- Sea salt
- freshly ground peppers
- 1 sprig parsley
- 1 Tbsp Watercress
Preparation steps
1.
Prepare the fryer and heat oil to 170°C (approximately 350°F). Alternatively, heat oil in a large saucepan. The oil is hot enough when bubbles appear at the edge of a submerged wooden spoon.
2.
Wash the mussels thoroughly and remove beards. Peel the garlic, chop and sauté briefly in a pan (not the fryer) with hot oil. Deglaze the pan with white wine, add the salt, pepper and parsley. Place the mussels in the pan and cover for about 6 minutes until the shells open. Discard any mussels that do not open.
3.
Peel the potatoes, cut into sticks, and pat very dry. Place gently into the oil in batches, and fry for 3-4 minutes until golden brown. Drain on paper towels and add salt.
4.
Serve the mussels and fries garnished with watercress.
