Spicy Pasta with Mussels
Nutritional values
(Percentage of daily recommendation)
| Calorie | 686 cal. | (33 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 95 g | (63 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 20 μg | (100 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 11.1 μg | (19 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 14.3 mg | (119 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 125 μg | (42 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 20 μg | (667 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 1,033 mg | (26 %) | ||
| Calcium | 95 mg | (10 %) | ||
| Magnesium | 151 mg | (50 %) | ||
| Iron | 12.7 mg | (85 %) | ||
| Iodine | 381 μg | (191 %) | ||
| Zinc | 6.6 mg | (83 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 356 mg | |||
| Cholesterol | 315 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 1 kilogram mussels
- 500 grams Spaghetti
- salt
- 2 Red chili peppers
- 2 garlic cloves
- 3 sprigs parsley
- 2 Tbsps olive oil
- 150 milliliters dry white wine
- freshly ground peppers
Preparation steps
Sort through mussels and discard any that have opened. Rinse remaining mussels thoroughly and debeard. Cook spaghetti in salted boiling water until al dente, 10-15 minutes. Rinse and halve chile lengthwise, remove seeds and ribs, and finely dice. Peel and finely chop garlic. Rinse parsley, shake dry, strip leaves from stems and finely chop.
In a pan heat cook garlic and chile in hot oil, 1-2 minutes. Deglaze with white wine and 250 ml (approximately 1 cup) water. Season with salt and pepper and add mussels. Cook over high heat until mussels have opened, 8-10 minutes. Remove any mussels that have not opened. Set aside 16 mussels.
Remove meat from remaining mussels and return to pan, along with drained pasta. Add parsley and toss briefly to combine. Divide pasta among 4 warmed plates and top each serving with 4 of the reserved mussels in their shells.
