Mussels with Onions in Wine Broth
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
677
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 677 cal. | (32 %) | ||
| Protein | 80 g | (82 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.6 g | (2 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 60 μg | (300 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 17.8 μg | (30 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 1.7 mg | (155 %) | ||
| Niacin | 27.4 mg | (228 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 255 μg | (85 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 15.5 μg | (34 %) | ||
| Vitamin B₁₂ | 60 μg | (2,000 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 2,349 mg | (59 %) | ||
| Calcium | 203 mg | (20 %) | ||
| Magnesium | 242 mg | (81 %) | ||
| Iron | 32.5 mg | (217 %) | ||
| Iodine | 1,139 μg | (570 %) | ||
| Zinc | 14.1 mg | (176 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 847 mg | |||
| Cholesterol | 945 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 kilograms mussels
- 3 shallots
- 2 garlic cloves
- ½ bunch parsley
- 3 Tbsps olive oil
- 400 milliliters dry white wine (such as Riesling)
- salt
- freshly ground peppers
- 1 fresh lemon
Preparation steps
1.
Throw away any open mussels. Remove beards off remaining mussels and rinse well.
2.
Peel shallots and garlic. Cut shallots into rings and garlic into small cubes. Rinse parsley, shake dry and chop finely. Heat 3 tablespoons of oil in a large pot and saute shallots and garlic until translucent. Add wine.
3.
Bring to a boil and season with salt and pepper. Add mussels to the pot and cook, covered, for 10-15 minutes on high heat. Add parsley. Rinse lemon in hot water and cut into quarters.
4.
Place mussels into a dish and add cooking liquid, garnish with lemon and serve.
