Mussels with Penne Pasta
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(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
980
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 980 cal. | (47 %) | ||
| Protein | 62 g | (63 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 130 g | (87 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 23.3 g | (78 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 25.8 μg | (129 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 17.7 μg | (30 %) | ||
| Vitamin B₁ | 1.9 mg | (190 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 22.8 mg | (190 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 193 μg | (64 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 25.7 μg | (857 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 1,809 mg | (45 %) | ||
| Calcium | 171 mg | (17 %) | ||
| Magnesium | 344 mg | (115 %) | ||
| Iron | 21.6 mg | (144 %) | ||
| Iodine | 488 μg | (244 %) | ||
| Zinc | 12 mg | (150 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 529 mg | |||
| Cholesterol | 419 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps cold-pressed olive oil
- 2 shallots (finely chopped)
- ½ cup white wine
- ¼ cup fish stock
- 5.333 cups mussels (beards removed, open ones discarded)
- ⅜ cup cream (at least 30% fat)
- 8 cups whole-grain penne pasta
- 2 Tbsps parsley (finely chopped)
- 1 small chili pepper (finely chopped)
Preparation steps
1.
Heat the oil in a pot and fry the shallots. Quench with the white wine and the fish stock and season with salt and ground black pepper.
2.
Add the mussels to the broth. Cover and steam for approx. 6 minutes until all the mussels are open. Discard any that remain closed.
3.
Remove the mussels from the pot using a draining spoon and place in a bowl, cover and keep warm.
4.
Add the cream to the broth, heat gently, season carefully with salt and ground black pepper and froth a little using a hand mixer.
5.
In the meantime cook the pasta in salt water and drain. Mix the hot pasta and half the broth with the mussels.
6.
Arrange on plates and drizzle with the remaining broth. Garnish with parsley and chilli and serve immediately with white wine.
