Spicy Mussels
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
451
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 451 cal. | (21 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 40 μg | (200 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 40.9 μg | (68 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 19.2 mg | (160 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 286 μg | (95 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 40 μg | (1,333 %) | ||
| Vitamin C | 151 mg | (159 %) | ||
| Potassium | 1,820 mg | (46 %) | ||
| Calcium | 174 mg | (17 %) | ||
| Magnesium | 174 mg | (58 %) | ||
| Iron | 22.1 mg | (147 %) | ||
| Iodine | 761 μg | (381 %) | ||
| Zinc | 9.5 mg | (119 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 617 mg | |||
| Cholesterol | 630 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 stalk Leeks
- 2 yellow Bell pepper
- 2 garlic cloves
- 1 Red chili pepper
- 2 kilograms mussels
- 100 milliliters Rice wine
- 30 grams green peppercorns (from a jar)
- 2 Tbsps sesame oil
- salt
- peppers
Preparation steps
1.
Cut the leek in half lengthwise, trim and rinse. Cut into 1 cm (approximately 1/3 inch) thick rings. Rinse the peppers, remove the seeds and pith and cut into strips. Peel the garlic and thinly slice. Cut the chile into thin rings. Rinse the mussels thoroughly and remove the beards. Discard any open shells.
2.
Heat the rice wine in the wok. Add the green peppercorns, leek, peppers, garlic, chile and mussels. Cover and simmer for about 6 minutes, until the mussels have opened. Remove the lid and simmer the liquid until reduced. Drizzle with the oil and stir-fry for another 2-3 minutes. Season with salt and pepper.
