White Wine Mussels

0
Average: 0 (0 votes)
(0 votes)
White Wine Mussels
share Share
print
bookmark_border Copy URL
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)
Calorie689 cal.(33 %)
Protein91 g(93 %)
Fat22 g(19 %)
Carbohydrates23 g(15 %)
Sugar added0 g(0 %)
Roughage1.4 g(5 %)
Vitamin A0.6 mg(75 %)
Vitamin D67.2 μg(336 %)
Vitamin E7.9 mg(66 %)
Vitamin K37.4 μg(62 %)
Vitamin B₁1.4 mg(140 %)
Vitamin B₂1.9 mg(173 %)
Niacin31.6 mg(263 %)
Vitamin B₆0.8 mg(57 %)
Folate314 μg(105 %)
Pantothenic acid2.7 mg(45 %)
Biotin19.8 μg(44 %)
Vitamin B₁₂67.4 μg(2,247 %)
Vitamin C53 mg(56 %)
Potassium2,728 mg(68 %)
Calcium232 mg(23 %)
Magnesium275 mg(92 %)
Iron36.1 mg(241 %)
Iodine1,269 μg(635 %)
Zinc15.6 mg(195 %)
Saturated fatty acids6.1 g
Uric acid969 mg
Cholesterol1,067 mg
Complete sugar3 g

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
cup dry white wine
½ cup fish stock
Sea salt (to taste)
2 Tbsps lemon juice
How healthy are the main ingredients?
parsleyolive oilgarlic cloveTomato

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.