Potato Salad with Mussels
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
415
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 415 cal. | (20 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 4 μg | (20 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 20.4 μg | (34 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 2.4 μg | (5 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 1,248 mg | (31 %) | ||
| Calcium | 114 mg | (11 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 85 μg | (43 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 107 mg | |||
| Cholesterol | 70 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram small, new potatoes
- 1 tsp Caraway
- 200 grams mussels (precooked ready to cook)
- 1 bunch scallions
- 3 Tbsps vegetable oil
- 50 grams Bacon (sliced)
- ½ bunch parsley (chopped)
- 250 milliliters Beef broth
- 3 Tbsps white balsamic vinegar
- salt
- freshly ground peppers
Preparation steps
1.
Scrub potatoes thoroughly and cook in salted water with caraway seeds for about 25 minutes or until tender.
2.
Rinse and dry scallions, cut into rings.
3.
Cut bacon into strips. Heat pan and cook bacon briefly, add scallions and saute for a few minutes. Deglaze pan with broth and add vinegar, remove from heat.
4.
Drain potatoes, let evaporate shortly, cut into slices and toss with the broth mixture. Let stand for about 10 minutes, covered. Sprinkle with parsley and season with salt and pepper. Top with mussels and serve.
