Steamed Mussels with White Wine and Brunoise Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 552 cal. | (26 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.4 g | (28 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 40.1 μg | (201 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 91.6 μg | (153 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 1.3 mg | (118 %) | ||
| Niacin | 23.2 mg | (193 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 347 μg | (116 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 17.4 μg | (39 %) | ||
| Vitamin B₁₂ | 40.5 μg | (1,350 %) | ||
| Vitamin C | 66 mg | (69 %) | ||
| Potassium | 2,689 mg | (67 %) | ||
| Calcium | 299 mg | (30 %) | ||
| Magnesium | 226 mg | (75 %) | ||
| Iron | 23.8 mg | (159 %) | ||
| Iodine | 777 μg | (389 %) | ||
| Zinc | 10.7 mg | (134 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 726 mg | |||
| Cholesterol | 659 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the brunoise vegetables
- 200 grams Celery root
- 2 potatoes
- 2 carrots
- ½ stalk Leeks
- 3 scallions
- For the mussels
- 2 kilograms mussels
- 2 onions
- 2 garlic cloves
- 100 grams Celery root
- 1 stalk Leeks
- 1 bay leaf
- 5 black peppercorns
- 300 milliliters dry white wine
- 400 milliliters fish stock
- salt
- peppers
- lemon juice
Preparation steps
For the mussels: Rinse the mussels, remove the beards and discard any open shells. Peel the onions, garlic and celery root. Trim the leek, halve lengthwise and rinse thoroughly. Cut the vegetables into large pieces.
In a large saucepan, add the mussels, diced vegetables, bay leaf and peppercorns. Pour in the white wine and fish stock and cook, covered, for 5-7 minutes, until the shells open.
Remove the mussels and keep warm. Discard any unopened shells. Strain the mussel stock through a fine-mesh sieve and cook until reduced by 1/3. Season with salt, pepper and a little lemon juice.
For brunoise vegetables: Rinse and peel the celery root, potatoes and carrots. Discard the green part of the leek, cut in half lengthwise, rinse and trim. Rinse the scallions and cut into 1 mm (approximately 1/8 inch) thick slices. Using a mandoline, cut the vegetables into 1 mm (approximately 1/8 inch) thick slices and brunoise. Cook the vegetables in the mussel broth until al dente. Drain. Serve the mussels with brunoise vegetables in serving bowls with the mussel broth.
