Mussels with Tomato Salsa
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 25 min.
Ready in
Calories:
463
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 463 cal. | (22 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.9 g | (6 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 40 μg | (200 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 37.4 μg | (62 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 19.1 mg | (159 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 213 μg | (71 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 14.9 μg | (33 %) | ||
| Vitamin B₁₂ | 40 μg | (1,333 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 1,824 mg | (46 %) | ||
| Calcium | 153 mg | (15 %) | ||
| Magnesium | 174 mg | (58 %) | ||
| Iron | 22.3 mg | (149 %) | ||
| Iodine | 759 μg | (380 %) | ||
| Zinc | 9.4 mg | (118 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 578 mg | |||
| Cholesterol | 630 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 kilograms mussels
- 200 milliliters dry white wine
- 1 bay leaf
- 4 sprigs thyme
- 1 sprig rosemary
- 6 Tomatoes
- 2 fresh garlic cloves
- 1 handful parsley
- 2 Tbsps olive oil
- 2 Tbsps lemon juice
- salt
- freshly ground peppers
- 1 pinch sugar
Preparation steps
1.
Rinse mussels thoroughly.
2.
Bring bay leaf, herbs and wine to boil in a large pot. Add mussels and cook covered for about 5 minutes until open.
3.
Meanwhile rinse and quarter tomatoes, remove seeds and stems and dice finely. Peel garlic and chop finely. Rinse parsley, shake dry, pluck and chop finely. Season tomatoes with garlic, parsley, oil, lemon juice, salt, pepper and sugar.
4.
Remove mussels from stock and serve topped with salsa.
