Mussels with Sun-dried Tomatoes and Olives
Nutritional values
(Percentage of daily recommendation)
| Calorie | 323 cal. | (15 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 16 μg | (80 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 1.1 μg | (2 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.7 mg | (73 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 16 μg | (533 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 773 mg | (19 %) | ||
| Calcium | 114 mg | (11 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 9.8 mg | (65 %) | ||
| Iodine | 310 μg | (155 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 238 mg | |||
| Cholesterol | 253 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 800 grams mussels
- 4 sprigs thyme
- 2 garlic cloves
- 2 scallions
- 2 Tbsps black, pitted Olives
- 75 grams dried, pickled Tomatoes (in oil)
- 1 Ciabatta
- 200 milliliters dry white wine
Preparation steps
Preheat the oven to 230°C (approximately 450°F). Pick over the mussels and discard any that are opened. Rinse the mussels under cold running water and remove their beards. Rinse the thyme, shake dry and pluck off the leaves. Peel and finely chop the garlic.
Rinse, clean and cut the whites of the scallions into thin lengthwise strips. In a saucepan heat 2 tablespoons of the oil from the tomatoes. Add the garlic and the onions and cook, stirring occasionally, until translucent. Add the mussels, the well-drained olives and tomatoes, the thyme and the wine. Season with salt and pepper. Cover and cook over medium heat until the mussels have opened, about 10 minutes. Discard any unopened mussels.
Slice the ciabatta and place on a baking sheet and bake until golden brown. Remove the mussels from the pot, and remove them from their shells. Serve the mussels with their cooking broth and vegetables on the toasted ciabatta.
