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Pasta with mussels
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Preparation:
40 min.
Preparation
ready in 50 mins
Calories:
631
calories
Calories
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1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 631 cal. | (30 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 96 g | (64 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.4 g | (28 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 10 μg | (50 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 30.9 μg | (52 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.7 mg | (89 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 128 μg | (43 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 9.6 μg | (21 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 1,006 mg | (25 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 130 mg | (43 %) | ||
| Iron | 8 mg | (53 %) | ||
| Iodine | 196 μg | (98 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 233 mg | |||
| Cholesterol | 158 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Preparation steps
1.
Rinse mussels thoroughly and debeard. Discard any mussels that have opened. Peel and finely chop garlic and onion. In a pan, sauté garlic and onion briefly in hot oil. Deglaze with white wine and season with salt and pepper. Add mussels, cover and cook until mussels have opened, about 6 minutes. Discard any mussels that have not opened and remove mussels from shells.
2.
Cook spaghetti in salted boiling water until al dente.
3.
Meanwhile, rinse, core and chop tomatoes. Heat mussel cooking liquid, add tomatoes and simmer 2-3 minutes. Stir in parsley and mussels. Drain spaghetti and add to pan. Mix with mussels and sauce to combine. Divide pasta among plates and serve garnished with parsley.
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