Shellfish with Lime and Red Onion
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
464
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 464 cal. | (22 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.3 g | (1 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 41.6 μg | (208 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 6.1 μg | (10 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 18.8 mg | (157 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 175 μg | (58 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 41.6 μg | (1,387 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 1,523 mg | (38 %) | ||
| Calcium | 130 mg | (13 %) | ||
| Magnesium | 161 mg | (54 %) | ||
| Iron | 21.9 mg | (146 %) | ||
| Iodine | 782 μg | (391 %) | ||
| Zinc | 9.6 mg | (120 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 588 mg | |||
| Cholesterol | 655 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 6 Tbsps olive oil
- 13 cups mussels (scrubbed)
- 1 large Red onion (peeled, quartered and thinly sliced)
- 2 Limes (quartered and thinly sliced)
- 2 red peppers (seeded and diced)
- 1 chili pepper (seeded and finely chopped)
- 2 Lemongrass (finely chopped)
- 1 sprig Basil (shredded)
- 2 Tbsps lemon juice
Preparation steps
1.
Heat 1 tbsp of olive oil in a cooking pot. Add the mussels and season. Add a glass of water and cover. Cook for 6 minutes, stirring occasionally. When the shells are wide open, remove mussels from pot and shell them. Leave to cool.
2.
Mix the mussels, onion, lime, peppers and chilli a bowl. Add the lemongrass and basil. Cover with cling film and leave in a cool place for 1 hour.
3.
Prepare a salad dressing with the rest of the oil, lemon juice, salt and pepper. Just before serving, pour the dressing over the salad and mix together well. Serve chilled.
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