Steamed Mussels with Pineapple and Peppers
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
755
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 755 cal. | (36 %) | ||
| Protein | 81 g | (83 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 60.1 μg | (301 %) | ||
| Vitamin E | 8.6 mg | (72 %) | ||
| Vitamin K | 39.2 μg | (65 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 1.8 mg | (164 %) | ||
| Niacin | 28.3 mg | (236 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 317 μg | (106 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 20 μg | (44 %) | ||
| Vitamin B₁₂ | 60 μg | (2,000 %) | ||
| Vitamin C | 170 mg | (179 %) | ||
| Potassium | 2,700 mg | (68 %) | ||
| Calcium | 234 mg | (23 %) | ||
| Magnesium | 270 mg | (90 %) | ||
| Iron | 33.3 mg | (222 %) | ||
| Iodine | 1,142 μg | (571 %) | ||
| Zinc | 14.3 mg | (179 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Uric acid | 875 mg | |||
| Cholesterol | 962 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 1 ½ kilograms mussels (Green mussels from New Zealand)
- 1 onion
- 1 Bell pepper
- ½ bunch parsley
- 200 grams Pineapple
- 1 Tbsp butter
- 250 milliliters white wine
- salt
- freshly ground white peppers
Preparation steps
1.
Rinse mussels under running water and debeard, if necessary. Discard any mussels that have opened.
2.
Peel and chop onions. Rinse and halve peppers, remove seeds and ribs and cut into small cubes. Rinse parsley, shake dry and chop.
3.
In a large pot, sauté onions. Then add peppers and pineapple and sauté briefly. Stir in parsley, 250 ml (approximately 1 cup) water and wine. Season lightly with salt and pepper and bring to a boil. Add mussels to the pan. Cover and cook over high heat, occasionally shaking the pan vigorously, about 8 minutes. To serve, remove mussels from broth and discard any that have not opened. Serve mussels with broth.
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