Spicy Baked Mussels
Nutritional values
(Percentage of daily recommendation)
| Calorie | 370 cal. | (18 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 20 μg | (100 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 7.9 μg | (13 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 13.2 mg | (110 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 20.2 μg | (673 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 977 mg | (24 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 11.9 mg | (79 %) | ||
| Iodine | 379 μg | (190 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 357 mg | |||
| Cholesterol | 338 mg | |||
| Complete sugar | 3 g |
Ingredients
- 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
Preparation steps
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).
Preheat the oven.
Place the mussels that are open on a baking sheet and sprinkle with coarse salt.
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.
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.
Serve with celery leaves as garnish.
