Sea Bass and Mussels with Pasta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 570 cal. | (27 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 10.8 μg | (54 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 29.8 μg | (50 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 15.3 mg | (128 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 140 μg | (47 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 12.5 μg | (28 %) | ||
| Vitamin B₁₂ | 11.7 μg | (390 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 1,211 mg | (30 %) | ||
| Calcium | 263 mg | (26 %) | ||
| Magnesium | 122 mg | (41 %) | ||
| Iron | 7.4 mg | (49 %) | ||
| Iodine | 207 μg | (104 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 10.6 g | |||
| Uric acid | 405 mg | |||
| Cholesterol | 305 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 500 grams mussels
- 250 milliliters dry white wine
- 1 bay leaf
- 3 Juniper berries
- 150 grams fine Tagliatelle
- Sea salt
- 1 stalk Leeks
- 1 Tbsp butter
- 150 milliliters Whipped cream
- 1 Tbsp grainy Mustard
- 1 splash lemon juice
- freshly ground peppers
- 4 Sea bass fillet (each 200 grams)
- 1 Tbsp vegetable oil
Preparation steps
Scrub mussels thoroughly. Boil wine with bay leaf and juniper berries in a saucepan. Add mussels to the saucepan, cover and cook for about 5 minutes until all shells open. If shells still closed, discard. Remove mussel from shells, pour broth through a fine sieve and collect.
Cook pasta in a pot of boiling salted water until al dente.
Cut leeks in half lengthwise, rinse, trim and cut into strips. Heat 1 tablespoon butter in a saucepan and sauté leeks for 2-3 minutes until colorless. Deglaze the saucepan with a little mussel broth, add cream and mustard, stir, simmer for a few minutes until slightly creamy and season with salt, lemon juice and pepper.
Rinse fish, pat dry and cut into fillets. Cut skin side a few times. Heat remaining butter with oil in a frying pan and slowly fry fish skin side down for 3-4 minutes until golden brown. Turn fish over, remove pan from the heat and leave fish briefly in the pan until done. Season with sea salt.
Drain pasta and mix with mussels and leek sauce. Arrange pasta mixture on plates and serve with fish.
