Potato Salad with Mussels

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Potato Salad with Mussels
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
415
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie415 cal.(20 %)
Protein11 g(11 %)
Fat20 g(17 %)
Carbohydrates46 g(31 %)
Sugar added0 g(0 %)
Roughage4.6 g(15 %)
Vitamin A0.2 mg(25 %)
Vitamin D4 μg(20 %)
Vitamin E5.5 mg(46 %)
Vitamin K20.4 μg(34 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.2 mg(18 %)
Niacin6.9 mg(58 %)
Vitamin B₆0.6 mg(43 %)
Folate66 μg(22 %)
Pantothenic acid1.2 mg(20 %)
Biotin2.4 μg(5 %)
Vitamin B₁₂4 μg(133 %)
Vitamin C65 mg(68 %)
Potassium1,248 mg(31 %)
Calcium114 mg(11 %)
Magnesium78 mg(26 %)
Iron5.1 mg(34 %)
Iodine85 μg(43 %)
Zinc2.5 mg(31 %)
Saturated fatty acids6 g
Uric acid107 mg
Cholesterol70 mg
Complete sugar7 g

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
How healthy are the main ingredients?
potatoparsleyCarawaysalt

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.