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Mussels with Garlic
(2 votes)
Health Score:
82 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 45 mins
Calories:
504
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 504 cal. | (24 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 40.1 μg | (201 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 33.1 μg | (55 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 19.1 mg | (159 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 191 μg | (64 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 40.1 μg | (1,337 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 1,705 mg | (43 %) | ||
| Calcium | 156 mg | (16 %) | ||
| Magnesium | 170 mg | (57 %) | ||
| Iron | 21.7 mg | (145 %) | ||
| Iodine | 757 μg | (379 %) | ||
| Zinc | 9.6 mg | (120 %) | ||
| Saturated fatty acids | 8 g | |||
| Uric acid | 586 mg | |||
| Cholesterol | 654 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 2 kilograms mussels
- 1 onion
- 100 grams Parsnips
- 2 garlic cloves
- 1 bunch parsley (30 g)
- 2 Tbsps olive oil
- 100 milliliters dry white wine
- 100 milliliters fish stock
- 2 Tbsps butter
- Sea salt
- freshly ground peppers
- 2 Tbsps lemon juice
Preparation steps
1.
Rinse the mussels thoroughly, and remove the beard. Remove the mussels that are already open. Peel and finely chop the onion, parsnip, and garlic. Rinse and dry the parsley, and then finely chop the leaves. Sweat the onion, parsnip, and garlic. Add the white wine and stock, and simmer for a few minutes. Add the mussels, and cover. Simmer for 10 minutes until they've opened. Discard any mussels that don't open.
2.
Remove the mussels and divide into bowls. Bring the cooking liquid to a boil, reduce the heat, and thicken slightly. Mix in the parsley and butter. Season to taste with salt, pepper, and lemon juice. Top the mussels with the sauce.
3.
Serve with garlic bread, if you'd like.
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