Toast with Tomatoes and Mussels
(0 votes)
(0 votes)
Health Score:
63 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
291
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 291 cal. | (14 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 14.2 μg | (24 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 423 mg | (11 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 45 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 12 mussels
- 100 milliliters fish stock
- 50 milliliters dry white wine
- 1 Tbsp Tomato paste
- 4 Tomatoes
- 4 slices white bread
- olive oil
- Sea salt
- 2 Tbsps Garlic mayonnaise
- 2 Tbsps scallions
Preparation steps
1.
Wash the mussels thoroughly. Boil the fish stock with the wine and tomato puree. Add the mussels, cover and simmer until they open up, about 4 minutes. Remove from the heat and remove the mussel meat from the shells. Cool for 10 minutes.
2.
Blanch the tomatoes, peel, quarter and remove seeds.
3.
Drizzle the white bread with some olive oil and toast until golden. Lightly season the tomato quarters with salt. Top the toast with the tomatoes and mussels, and dollop some mayonnaise on top.
4.
Serve sprinkled with chives.
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