Mussels with Tomatoes and White Wine
(1 vote)
(1 vote)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
490
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 490 cal. | (23 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 40 μg | (200 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 14 μg | (23 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 19.2 mg | (160 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 207 μg | (69 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 15.9 μg | (35 %) | ||
| Vitamin B₁₂ | 40 μg | (1,333 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 1,863 mg | (47 %) | ||
| Calcium | 161 mg | (16 %) | ||
| Magnesium | 172 mg | (57 %) | ||
| Iron | 22 mg | (147 %) | ||
| Iodine | 759 μg | (380 %) | ||
| Zinc | 9.6 mg | (120 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 579 mg | |||
| Cholesterol | 630 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Rinse the mussels thoroughly under running water. Remove the beards, sort mussels and discard mussels with open shells. Peel onion and garlic and finely chop. Trim scallions, rinse and cut into thin rings. Peel carrot and cut into small cubes. Dip tomatoes in boiling water, rinse, peel, quarter and remove seeds. Cut tomatoes into small cubes.
2.
Heat olive oil in a large saucepan. Add diced vegetables (except for the tomatoes) and sauté 1-2 minutes. Then add tomatoes, basil stems and wine and simmer for about 3 minutes while stirring gently. Add the mussels. Cover and cook until all the mussels have opened, 8-10 minutes. Discard closed shells.
3.
Remove the basil stems, season with salt and pepper and serve the mussels garnished with basil leaves.
