Shellfish Stew with Tomatoes
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
587
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 587 cal. | (28 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.8 g | (3 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 40 μg | (200 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 5 μg | (8 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1.3 mg | (118 %) | ||
| Niacin | 20.6 mg | (172 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 192 μg | (64 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 40.2 μg | (1,340 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 1,659 mg | (41 %) | ||
| Calcium | 264 mg | (26 %) | ||
| Magnesium | 170 mg | (57 %) | ||
| Iron | 21.8 mg | (145 %) | ||
| Iodine | 797 μg | (399 %) | ||
| Zinc | 9.9 mg | (124 %) | ||
| Saturated fatty acids | 12 g | |||
| Uric acid | 567 mg | |||
| Cholesterol | 665 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 kilograms mussels
- 2 shallots
- 2 garlic cloves
- 2 centimeters fresh ginger
- 2 Tbsps olive oil
- 200 milliliters dry white wine
- 150 grams Cherry tomatoes
- salt
- peppers
- 200 grams Feta
- 2 Tbsps chopped Basil
Preparation steps
1.
Rinse the mussels thoroughly under running water and remove the beard. Throw away any mussels that remain open.
2.
Peel and finely chop the garlic, ginger and shallots. Sauté in olive oil until translucent. Deglaze with wine. Rinse and halve the tomatoes, add them to the pan and season with salt and pepper. Add the mussels to the pan, cover and cook for about 8 minutes, until the mussels have opened.
3.
Crumble the feta over the mussels and stir in the basil. Serve immediately.
