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Sauerkraut with mussels
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Preparation:
25 min.
Preparation
Calories:
425
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 425 cal. | (20 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 30.2 μg | (151 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 46.1 μg | (77 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 14.4 mg | (120 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 170 μg | (57 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 30 μg | (1,000 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 1,549 mg | (39 %) | ||
| Calcium | 166 mg | (17 %) | ||
| Magnesium | 136 mg | (45 %) | ||
| Iron | 17 mg | (113 %) | ||
| Iodine | 569 μg | (285 %) | ||
| Zinc | 7.5 mg | (94 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Uric acid | 444 mg | |||
| Cholesterol | 506 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 1 ½ kilograms mussels (rinse, debearded, open mussels discarded)
- 3 shallots (chopped)
- 1 garlic clove
- 4 Tbsps butter
- 125 milliliters white wine
- 1 bay leaf
- 1 tsp peppercorns
- 2 fresh red chili peppers (seeds and ribs removed, cut into thin rings)
- 500 grams cooked Sauerkraut (canned)
- 2 Tbsps parsley (finely chopped)
Preparation steps
1.
In a large pot, cook shallots in 2 tablespoons hot, melted butter until translucent. Press garlic through a garlic press into the pot and sauté briefly. Add mussels, wine, 1 cup water, bay leaf, and half of the chile peppers. Cover and simmer until mussels have opened, stirring occasionally, about 8 minutes. Discard any unopened mussels.
2.
Remove mussels from the pot, let cool and remove from shells.
3.
Sauté remaining chile peppers in the remaining butter. Stir in sauerkraut and season with salt and pepper. Mix mussels with sauerkraut and sauce and serve sprinkled with parsley.
4.
Cut out heart-shaped pieces of bread, fry in garlic-butter and serve with mussels and sauerkraut, if desired.
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