Shellfish and Shallot Broth
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 4 h. 25 min.
Ready in
Calories:
360
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 360 cal. | (17 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.7 g | (2 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 28.8 μg | (144 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 11 μg | (18 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 13.4 mg | (112 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 126 μg | (42 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 28.8 μg | (960 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 1,186 mg | (30 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 122 mg | (41 %) | ||
| Iron | 15.7 mg | (105 %) | ||
| Iodine | 545 μg | (273 %) | ||
| Zinc | 6.8 mg | (85 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 412 mg | |||
| Cholesterol | 454 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ¼ cup olive oil
- 4 cloves garlic cloves (chopped)
- 2 shallots (finely chopped)
- ¾ cup dry white wine
- 6 cups mussels (cleaned with beards removed)
- flat-leaf parsley (chopped)
- Dill (chopped)
- 2 lemons (cut into wedges)
- salt
- freshly ground Black pepper
Preparation steps
1.
Heat the oil in a frying pan set over a medium heat until hot. Ad the garlic, shallot, and a pinch of salt.
2.
Fry for 5 minutes until softened. Deglaze the pan with the wine and pour everything into a slow cooker.
3.
Add the mussels and cover the cooker with a lid. Cook on a low setting for 4 hours until the mussels have opened. Discard any that don't.
4.
Stir through the chopped herbs and season to taste with salt and pepper. Serve with lemon wedges on the side.
