White Wine Moules
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
803
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 803 cal. | (38 %) | ||
| Protein | 95 g | (97 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 69 μg | (345 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 28.4 μg | (47 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 2 mg | (182 %) | ||
| Niacin | 32.4 mg | (270 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 297 μg | (99 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 19.5 μg | (43 %) | ||
| Vitamin B₁₂ | 69.1 μg | (2,303 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 2,707 mg | (68 %) | ||
| Calcium | 248 mg | (25 %) | ||
| Magnesium | 284 mg | (95 %) | ||
| Iron | 36.9 mg | (246 %) | ||
| Iodine | 1,304 μg | (652 %) | ||
| Zinc | 16.2 mg | (203 %) | ||
| Saturated fatty acids | 10.7 g | |||
| Uric acid | 1,002 mg | |||
| Cholesterol | 1,117 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 123 ozs mussels
- 3 Tbsps olive oil
- 4 onions
- 1 bunch Chives
- 2 Tbsps butter
- 1 ½ cups dry white wine
- ⅞ cup fish stock
- salt
- peppers
- lemon juice
Product recommendation
Serve with white bread.
Preparation steps
1.
Sort the mussels and throw away any that are open. Scrub the rest under running water and remove the beards.
2.
Peel and slice the onions. Wash the chives and shake dry. Heat the olive oil in a large pan and sweat the onions until translucent. Add the fish stock, 150 ml water and the wine. Season with salt and pepper and bring to the boil. Put the mussels into the pan, cover and cook over a high heat for about 8 minutes, shaking the pan vigorously from time to time. Discard any mussels that have not opened. Snip half of the chives and mix with the mussels. Add lemon juice to taste and serve garnished with the remaining chives.
