White Wine Mussels
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 32 min.
Ready in
Calories:
689
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 689 cal. | (33 %) | ||
| Protein | 91 g | (93 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 67.2 μg | (336 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin K | 37.4 μg | (62 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 1.9 mg | (173 %) | ||
| Niacin | 31.6 mg | (263 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 314 μg | (105 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 19.8 μg | (44 %) | ||
| Vitamin B₁₂ | 67.4 μg | (2,247 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 2,728 mg | (68 %) | ||
| Calcium | 232 mg | (23 %) | ||
| Magnesium | 275 mg | (92 %) | ||
| Iron | 36.1 mg | (241 %) | ||
| Iodine | 1,269 μg | (635 %) | ||
| Zinc | 15.6 mg | (195 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 969 mg | |||
| Cholesterol | 1,067 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 14 cups fresh mussels
- 4 medium Tomatoes (skinned)
- 2 cloves garlic cloves (peeled)
- 1 handful parsley (washed and shaken dry)
- 2 Tbsps good-quality olive oil
- ⅞ cup dry white wine
- ½ cup fish stock
- Sea salt (to taste)
- 2 Tbsps lemon juice
Preparation steps
1.
Place the mussels in a colander and rinse under cold running water, remove beards and scrub with a kitchen brush. Discard any mussels that are fully open.
2.
Using a sharp knife, cut the tomatoes into quarters. Gently remove the core and seeds and discard. Dice the quartered tomatoes to a medium size. Place the diced tomatoes in a bowl and set aside.
3.
Finely chop the garlic and set aside. Roll the parsley; chop finely and set aside.
4.
Place the mussels, white wine and fish stock in a large pot. Add the diced tomatoes, garlic and 2 to 3 pinches of sea salt. Gently stir to incorporate the tomatoes and garlic. Cover the pot and let the mussels steam over medium heat for 8 to 10 minutes.
5.
Remove the lid and gently stir the mussels, bringing the bottom layer to the top of the pot. Remove any mussels that have remained closed and discard.
6.
Add the chopped parsley and lemon juice to the pot and mix once more. Allow the pot to continue to steam for an additional minute or two. Transfer the mussels to individual serving bowls. Drizzle with cooking broth from the pot. Serve.
