Mussels with French Fries
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,030 cal. | (144 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 291 g | (251 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 40 μg | (200 %) | ||
| Vitamin E | 178.2 mg | (1,485 %) | ||
| Vitamin K | 25.5 μg | (43 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 21.6 mg | (180 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 200 μg | (67 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 12.9 μg | (29 %) | ||
| Vitamin B₁₂ | 40 μg | (1,333 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 2,338 mg | (58 %) | ||
| Calcium | 155 mg | (16 %) | ||
| Magnesium | 203 mg | (68 %) | ||
| Iron | 23.4 mg | (156 %) | ||
| Iodine | 766 μg | (383 %) | ||
| Zinc | 10.3 mg | (129 %) | ||
| Saturated fatty acids | 33.8 g | |||
| Uric acid | 597 mg | |||
| Cholesterol | 633 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the fries
- 750 grams potatoes
- 1 ⅕ liters vegetable oil
- salt
- vegetable oil (for frying)
- For Mussels
- 2 kilograms mussels
- 1 onion
- 125 grams carrots
- 1 tsp butter
- 250 milliliters dry white wine
- salt
- freshly ground pepper
Preparation steps
For the fries: peel the potatoes and cut into 6 cm (approximately 2.5 inch) long sticks. Rinse well and dry using a clean towel. Heat the oil to 175°C (approximately 350°F). Par-fry half the potatoes for about 4 minutes and repeat with remaining half.
Wash and debeard the mussels thoroughly, discarding any mussels that are already open. Peel the onions and chop finely. Peel the carrots and cut into matchsticks sticks. In a large pot saute onions and carrots in the butter. Add 250 ml (approximately 1 1/4 cups) water and the wine. Season with salt and pepper and bring to a boil. Add the mussels to the pan and cover. Cook over high heat for about 8 minutes, occasionally shaking the pot vigorously for even cooking. Remove mussels from the pot using a slotted spoon discarding any shells that did not open.
Heat the frying oil to 190°C (approximately 375°F) and fry the potatoes for a few minutes or until crispy and golden brown. Remove the potatoes from the oil and salt. Serve the fried potatoes with the mussels.
