Mussels with Fruity Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 444 cal. | (21 %) | ||
| Protein | 32.33 g | (33 %) | ||
| Fat | 16.51 g | (14 %) | ||
| Carbohydrates | 33.07 g | (22 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 3.04 g | (10 %) |
| Vitamin A | 298.84 mg | (37,355 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.25 mg | (35 %) | ||
| Vitamin B₁ | 0.47 mg | (47 %) | ||
| Vitamin B₂ | 0.61 mg | (55 %) | ||
| Niacin | 11.27 mg | (94 %) | ||
| Vitamin B₆ | 0.38 mg | (27 %) | ||
| Folate | 162.46 μg | (54 %) | ||
| Pantothenic acid | 1.57 mg | (26 %) | ||
| Biotin | 15.43 μg | (34 %) | ||
| Vitamin B₁₂ | 30.62 μg | (1,021 %) | ||
| Vitamin C | 73.93 mg | (78 %) | ||
| Potassium | 882.48 mg | (22 %) | ||
| Calcium | 75.04 mg | (8 %) | ||
| Magnesium | 77.75 mg | (26 %) | ||
| Iron | 9.32 mg | (62 %) | ||
| Iodine | 153.24 μg | (77 %) | ||
| Zinc | 3.78 mg | (47 %) | ||
| Saturated fatty acids | 2.19 g | |||
| Cholesterol | 71.44 mg |
Ingredients
- Ingredients
- 1 Mango
- 200 grams honeydew melon (pulp)
- 3 Tomatoes
- 2 scallions (only white parts)
- 1 tsp brown sugar
- 2 Tbsps lemon juice
- 3 Tbsps grapeseed oil
- 1 Tbsp freshly cut Basil
- Sea salt
- 18 large mussels
- 200 milliliters dry white wine
- 4 sprigs Dill
Preparation steps
Peel mango, cut pulp from the stone and cut into small cubes. Cut melon into small cubes. Rinse and quarter tomatoes, remove seeds and cut into small cubes. Rinse and dry scallions, cut into small pieces. Combine scallions, mango, melon and tomatoes in a bowl. Mix with sugar, lemon juice, oil and basil, season with salt.
Clean mussels and rinse under running water, remove beards. Combine wine with about 100 ml (approximately 2/5 cup) of water and bring to a boil, add mussels and simmer for about 6 minutes or until mussels have opened (discard all unopened ones). Rinse dill, shake dry and set aside 18 tips for garnishing. Drain mussels well and remove meat from the the shells.
Clean shells and place 3 pieces per plate with sea salt bed. Spread salsa in the shells and top with mussel meat. Garnish with dill and serve.
