Pasta with Mussels and Clams
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
910
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 910 cal. | (43 %) | ||
| Protein | 76.89 g | (78 %) | ||
| Fat | 21.73 g | (19 %) | ||
| Carbohydrates | 91.67 g | (61 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.3 g | (1 %) |
more nutritional values
| Vitamin A | 358.95 mg | (44,869 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.15 mg | (1 %) | ||
| Vitamin B₁ | 1.15 mg | (115 %) | ||
| Vitamin B₂ | 1.44 mg | (131 %) | ||
| Niacin | 29.15 mg | (243 %) | ||
| Vitamin B₆ | 0.59 mg | (42 %) | ||
| Folate | 254.5 μg | (85 %) | ||
| Pantothenic acid | 3.04 mg | (51 %) | ||
| Biotin | 11.25 μg | (25 %) | ||
| Vitamin B₁₂ | 154.12 μg | (5,137 %) | ||
| Vitamin C | 50.19 mg | (53 %) | ||
| Potassium | 1,622.01 mg | (41 %) | ||
| Calcium | 196.23 mg | (20 %) | ||
| Magnesium | 176.36 mg | (59 %) | ||
| Iron | 15.78 mg | (105 %) | ||
| Iodine | 150 μg | (75 %) | ||
| Zinc | 9.12 mg | (114 %) | ||
| Saturated fatty acids | 3.18 g | |||
| Cholesterol | 154.49 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams clam
- 500 grams mussels
- 2 shallots
- 1 garlic clove
- 3 Tbsps olive oil
- 1 sm can Saffron (about 0.1 gram)
- 200 milliliters dry white wine
- 300 milliliters fish stock
- salt
- freshly ground peppers
- lemon juice
- 400 grams Spaghetti
- 4 Tbsps freshly chopped parsley
Preparation steps
1.
Scrub mussels and clams, removing all beards, discard all opened shellfish. Peel shallots and garlic, chop finely. Heat oil in a pan and saute shallots and garlic for a few minutes. Add white wine and stock. Add saffron and drained mussels and clams. Simmer, covered, for about 5 minutes, shaking pan often. Discard all unopened shellfish and season the rest with salt, pepper and a few splashes of lemon juice to taste.
2.
Cook pasta in plenty of boiling salted water until al dente. Drain and add with parsley to mussels and clams. Season to taste and arrange on warmed plates. Serve.
