Mussels with Herbs
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
689
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 689 cal. | (33 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 40.1 μg | (201 %) | ||
| Vitamin E | 8.6 mg | (72 %) | ||
| Vitamin K | 78.6 μg | (131 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 1.3 mg | (118 %) | ||
| Niacin | 21.5 mg | (179 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 203 μg | (68 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 11.6 μg | (26 %) | ||
| Vitamin B₁₂ | 40.6 μg | (1,353 %) | ||
| Vitamin C | 99 mg | (104 %) | ||
| Potassium | 2,004 mg | (50 %) | ||
| Calcium | 234 mg | (23 %) | ||
| Magnesium | 222 mg | (74 %) | ||
| Iron | 23.2 mg | (155 %) | ||
| Iodine | 760 μg | (380 %) | ||
| Zinc | 10 mg | (125 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 658 mg | |||
| Cholesterol | 667 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 4 Tbsps parsley
- 4 Tbsps Basil
- 4 Tbsps Lemon balm
- 3 garlic cloves
- 125 milliliters lemon juice
- 250 milliliters fish stock (from a jar)
- 5 Tbsps olive oil (Extra-virgin)
- 1 kilogram mussels
- salt
- freshly ground peppers
- 2 lemons
Preparation steps
1.
Peel and finely chop garlic. Rinse and scrub mussels thoroughly. Discard any that have opened. Heat 4 tablespoons olive oil in a pan. Add garlic and sauté until translucent. Add mussels and 100 ml (approximately 1/2 cup) fish stock. Cover and simmer until all mussels have opened, about 3 minutes. Discard any mussels that remain closed.
2.
Add remaining fish stock and lemon juice and cook over low heat about 4 minutes more. Divide mussels between two preheated bowls. Strain mussel broth through a fine sieve to remove any remaining sand. Divide broth between bowls. Top with herbs and olive oil and season with freshly ground pepper and salt. Serve garnished with lemon slices. Serve with white bread, if desired.
