Mussels with Spicy Sauce

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Mussels with Spicy Sauce
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Health Score:
97 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 45 min.
Ready in
Calories:
824
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie824 cal.(39 %)
Protein85 g(87 %)
Fat41 g(35 %)
Carbohydrates25 g(17 %)
Sugar added0 g(0 %)
Roughage1.8 g(6 %)
Vitamin A0.5 mg(63 %)
Vitamin D60 μg(300 %)
Vitamin E9.7 mg(81 %)
Vitamin K25.2 μg(42 %)
Vitamin B₁1.3 mg(130 %)
Vitamin B₂1.7 mg(155 %)
Niacin29.1 mg(243 %)
Vitamin B₆0.7 mg(50 %)
Folate275 μg(92 %)
Pantothenic acid2.4 mg(40 %)
Biotin23.1 μg(51 %)
Vitamin B₁₂60.3 μg(2,010 %)
Vitamin C42 mg(44 %)
Potassium2,565 mg(64 %)
Calcium244 mg(24 %)
Magnesium292 mg(97 %)
Iron35.3 mg(235 %)
Iodine1,132 μg(566 %)
Zinc14.5 mg(181 %)
Saturated fatty acids24.3 g
Uric acid878 mg
Cholesterol960 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
3 kilograms mussels
1 l Vegetable broth
2 Tbsps minced cilantro
2 Red chili peppers
1 generous pinch ground cloves
½ tsp ground ginger
1 generous pinch Cardamom
1 generous pinch Caraway
½ tsp Turmeric (or more if desired)
1 pinch Mace
1 pinch Nutmeg
1 generous pinch paprika
2 pinches ground cinnamon
2 onions
4 garlic cloves
2 Tbsps vegetable oil
200 milliliters fish stock
1 can Coconut milk (400 ml)
2 Tbsps lemon juice
cilantro (for garnish)
How healthy are the main ingredients?
Coconut milkgingerclovesCarawayTurmericMace

Preparation steps

1.

Rinse the mussels thoroughly and debeard. Discard any opened shells. Drain the mussels in a colander. Boil the broth in a large saucepan, add the mussels, cover and cook over medium heat for 6-8 minutes until the shells open, shaking the pot often. Remove any unopened shells.

2.

Rinse the chiles, trim, cut in half lengthwise, remove the seeds and cut peppers into thin rings. Peel the onions and garlic. Cut the onions into rings and chop the garlic cloves.

3.

Saute the onions, garlic and chile in hot oil in a large saucepanuntil tender. Add the remaining spices and saute briefly, remove from the pan, return 1 teaspoon of spices to the pan and pour in the fish stock, the coconut milk and 150-250 ml mussel cooking liquid. Cook uncovered about 10 minutes, seasoning with the spices and adding some water if needed. Simmer until the broth is creamy. Remove the mussels from the pot. Sprinkle the curry mixture with cilantro and season with lemon juice. Serve the sauce with the mussels in bowls and garnish with cilantro.

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