Vegetables, Clams and Shrimp with Yogurt-dip
Nutritional values
(Percentage of daily recommendation)
| Calorie | 699 cal. | (33 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 11 μg | (55 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 23.5 μg | (39 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 16.5 mg | (138 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 108 μg | (36 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 11.4 μg | (25 %) | ||
| Vitamin B₁₂ | 13.5 μg | (450 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 1,467 mg | (37 %) | ||
| Calcium | 911 mg | (91 %) | ||
| Magnesium | 169 mg | (56 %) | ||
| Iron | 7.6 mg | (51 %) | ||
| Iodine | 277 μg | (139 %) | ||
| Zinc | 9.1 mg | (114 %) | ||
| Saturated fatty acids | 25.5 g | |||
| Uric acid | 304 mg | |||
| Cholesterol | 359 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 200 milliliters dry white wine
- 500 grams mussels (such as Venus Clams)
- 200 grams Radish
- 2 stalks Celery
- 1 Cucumber
- 350 grams Sliced cheese (such as Emmentaler or Gouda)
- 200 grams Daikon radish
- salt
- 250 grams Sour cream
- 200 grams Yogurt (0.1% fat)
- 2 Tbsps grainy Mustard
- 1 splash lemon juice
- 2 Tbsps freshly chopped Dill
- freshly ground peppers
- 300 grams cooked Cocktail shrimp
Preparation steps
In a pot, bring wine to a boil. Rinse and scrub clams. Add clams to pot, cover, and cook until all clams have opened, about 5 minutes. Discard any clams that have not opened. Let cool, then remove meat from shells.
Rinse and peel red radishes. Rinse, trim and cut celery into 6-8 cm (approximately 2-3 inch) long strips. Rinse cucumber, cut in half lengthwise, scrape out seeds and cut into matchsticks. Cut cheese into strips. Peel and halve daikon radish lengthwise and cut into slices. Sprinkle slices lightly with salt and let stand a few minutes until some of the water is drawn out.
For the dip: Whisk sour cream with yogurt, mustard, lemon juice and dill until smooth. Season with salt and pepper and transfer to a small serving bowl.
To serve, place all prepared ingredients, along with shrimp, on plates or a large platter.
