Steamed Mussels with Zucchini-Potato Pancakes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 414 cal. | (20 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 12.4 μg | (62 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 18.4 μg | (31 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9.9 mg | (83 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 12.3 μg | (410 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 1,271 mg | (32 %) | ||
| Calcium | 96 mg | (10 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 9.4 mg | (63 %) | ||
| Iodine | 236 μg | (118 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 228 mg | |||
| Cholesterol | 243 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 600 grams mussels
- 2 Zucchini
- 600 grams waxy potatoes
- 2 Tbsps chopped Fresh herbs (such as parsley, basil, chives)
- 1 egg
- 50 grams Pastry flour
- 50 grams cornstarch
- salt
- freshly ground peppers
- Nutmeg
- 3 Tbsps vegetable oil
Preparation steps
Scrub the mussels thoroughly, remove the beards and with a knife, scrape any deposits from the shells. Discard any open mussels or those with broken shells. In a large pot, bring 250 ml (approximately 1 water to a boil, add the mussels and cook until the mussels have popped open, about 5 minutes. Drain and discard any unopened mussels. Remove about 3/4 of the mussels from their shells.
Rinse and coarsely and grate the zucchini and transfer to a bowl. Peel the potatoes, rinse and coarsely grate and mix with the zucchini, herbs, egg, flour and cornstarch. Season with salt, pepper and nutmeg and mix well to combine.
In a pan heat the oil and pour in 1-2 tablespoons of the zucchini mixture for each pancake. Flatten slightly and saute until golden brown on both sides. Remove and drain on paper towels. Serve 3 pancakes and 3 mussels per person.
