Spicy Baked Mussels

0
Average: 0 (0 votes)
(0 votes)
Spicy Baked Mussels
share Share
print
bookmark_border Copy URL
Health Score:
71 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 50 min.
Ready in
Calories:
370
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie370 cal.(18 %)
Protein38 g(39 %)
Fat12 g(10 %)
Carbohydrates26 g(17 %)
Sugar added0 g(0 %)
Roughage2.1 g(7 %)
Vitamin A0.2 mg(25 %)
Vitamin D20 μg(100 %)
Vitamin E2.9 mg(24 %)
Vitamin K7.9 μg(13 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.7 mg(64 %)
Niacin13.2 mg(110 %)
Vitamin B₆0.4 mg(29 %)
Folate104 μg(35 %)
Pantothenic acid1.2 mg(20 %)
Biotin8.1 μg(18 %)
Vitamin B₁₂20.2 μg(673 %)
Vitamin C28 mg(29 %)
Potassium977 mg(24 %)
Calcium93 mg(9 %)
Magnesium95 mg(32 %)
Iron11.9 mg(79 %)
Iodine379 μg(190 %)
Zinc5.3 mg(66 %)
Saturated fatty acids2.9 g
Uric acid357 mg
Cholesterol338 mg
Complete sugar3 g

Ingredients

for
4
Ingredients
1 kilogram fresh mussels
rough Sea salt
1 stalk Celery (with green)
1 shallot
1 garlic clove
2 Tbsps olive oil
2 Tbsps dry white wine
100 grams Tomatoes
100 grams breadcrumbs
1 tsp lemon zest
salt
peppers
150 grams smoked ham
How healthy are the main ingredients?
hamTomatoCeleryolive oilshallotgarlic clove

Preparation steps

1.

Rinse the mussels under running water and clean. Place in a large pot and cover with water. Put on high heat, cover, and bring to a boil until the shells open (discard unopened mussels).

2.

Preheat the oven.

3.

Place the mussels that are open on a baking sheet and sprinkle with coarse salt.

4.

Rinse the celery, set the leaves aside and cut celery into cubes. Peel the shallot and garlic and finely chop. Saute the vegetables in oil and pour in the wine. Add the tomatoes and simmer for about 5 minutes. Then add the breadcrumbs and season with lemon zest, salt and pepper.

5.

Cut the ham into slices and fry until crisp in a dry pan. Mix in together with the vegetable sauce. Place on the mussels and bake for about 5 minutes in the oven.

6.

Serve with celery leaves as garnish.