Pasta with Mussels
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
679
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 679 cal. | (32 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 82 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 20 μg | (100 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 4.4 μg | (7 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 14.7 mg | (123 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 130 μg | (43 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 20 μg | (667 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 1,148 mg | (29 %) | ||
| Calcium | 102 mg | (10 %) | ||
| Magnesium | 151 mg | (50 %) | ||
| Iron | 13.3 mg | (89 %) | ||
| Iodine | 383 μg | (192 %) | ||
| Zinc | 6.4 mg | (80 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 401 mg | |||
| Cholesterol | 323 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Spaghettini
- 1 kilogram mussels (rinsed and scrubbed, and sorted through to remove mussels that have opened)
- 3 garlic cloves
- 3 shallots
- 150 grams Snow peas
- 1 Tbsp butter
- 1 generous pinch Saffron
- Tabasco sauce
- salt
- peppers
- 3 Tbsps olive oil
- 150 milliliters white wine
- 4 Tbsps lemon juice
Preparation steps
1.
Cook pasta in plenty of salted boiling water until al dente. Drain in a colander.
2.
In a large pan, sauté garlic in oil. Add mussels, wine and lemon juice. Cover and cook over high heat until mussels have opened, about 5 minutes. Remove mussels from the pan.
3.
Strain mussel cooking liquid. Bring liquid to a boil, then season with salt, pepper and a few splashes of Tabasco. Stir in saffron.
4.
Rinse, trim and cook snow peas in salted boiling water, about 4 minutes. Drain.
5.
Peel and slice shallot. In a pan, sauté shallot in hot, melted butter. Add snow peas and mussel cooking liquid.
6.
Stir in mussels and pasta, toss to combine, and cook until heated through. Serve immediately.
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