Steamed Mussels in Ale
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
385
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 385 cal. | (18 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.3 g | (1 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 28.9 μg | (145 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 9 μg | (15 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 13.7 mg | (114 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 126 μg | (42 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 28.8 μg | (960 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 1,122 mg | (28 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 116 mg | (39 %) | ||
| Iron | 15.7 mg | (105 %) | ||
| Iodine | 543 μg | (272 %) | ||
| Zinc | 6.7 mg | (84 %) | ||
| Saturated fatty acids | 8.7 g | |||
| Uric acid | 412 mg | |||
| Cholesterol | 478 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 cups fresh mussels
- 1 Tbsp olive oil
- 4 sprigs thyme
- 3 cloves garlic cloves (finely chopped)
- 2 large shallots (chopped)
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- ¾ cup good quality Ale
- 3 Tbsps butter
- 1 Tbsp fresh parsley
Preparation steps
1.
Rinse mussels under cold water. Using a sharp knife or your fingers, cut or pull any beards from the mussels. Scrub shells well.
2.
In a 5-quart Dutch oven, heat olive oil, add thyme, garlic, shallots, salt and pepper to taste. Saute until shallots and garlic are fragrant and tender. Stir in ale and bring to a slow simmer. Add mussels, cover and return to simmer. Allow mussels to steam, stirring once, until they open, about 5 to 8 minutes. Using a slotted spoon, divide mussels between four bowls, discarding any mussels that have not opened.
3.
Add butter and parsley to the pan juices and bring to a quick boil. Whisk until butter melts, adjust seasonings if necessary. Pour juices over mussels and serve.
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