Mussels with Tomatoes and White Wine
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
499
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 499 cal. | (24 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 40 μg | (200 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 30 μg | (50 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 19.4 mg | (162 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 209 μg | (70 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 16.3 μg | (36 %) | ||
| Vitamin B₁₂ | 40 μg | (1,333 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 1,939 mg | (48 %) | ||
| Calcium | 185 mg | (19 %) | ||
| Magnesium | 175 mg | (58 %) | ||
| Iron | 22.2 mg | (148 %) | ||
| Iodine | 760 μg | (380 %) | ||
| Zinc | 9.7 mg | (121 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 584 mg | |||
| Cholesterol | 630 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 kilograms mussels
- 1 onion
- 2 garlic cloves
- 4 small scallions
- 2 small carrots
- 300 grams Tomatoes
- ½ bunch parsley
- ½ bunch Basil
- 1 tsp green, pickled peppercorns
- 3 Tbsps olive oil
- 200 milliliters white wine
- freshly ground Black pepper
Preparation steps
1.
Scrub the mussels thoroughly under running water. Remove mussel beards and check each shell to determine if it is closed. Discard open shells. Peel onion and garlic and chop finely. Trim scallions, rinse and cut into thin rings. Trim carrots, rinse and dice into small cubes. Blanch tomatoes with boiling water, peel skins, remove stems and dice into small cubes. Rinse herbs, shake dry and chop finely.
2.
Heat olive oil in a large saucepan. Add onion, garlic, scallions rings and carrots and sauté briefly. Add tomatoes and wine and cook for 3 minutes, stirring constantly. Then add the mussels, herbs and peppercorns. Cover and cook until all the mussels have opened, about 10 minutes. Discard closed shells. Serve sprinkled with cracked pepper.
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