White Wine Mussels
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 35 min.
Ready in
Calories:
450
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 450 cal. | (21 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.4 g | (1 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 40 μg | (200 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 25.3 μg | (42 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 18.8 mg | (157 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 174 μg | (58 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 40.1 μg | (1,337 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 1,600 mg | (40 %) | ||
| Calcium | 145 mg | (15 %) | ||
| Magnesium | 165 mg | (55 %) | ||
| Iron | 21.7 mg | (145 %) | ||
| Iodine | 758 μg | (379 %) | ||
| Zinc | 9.4 mg | (118 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 578 mg | |||
| Cholesterol | 637 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 kilograms mussels
- 2 shallots
- 2 garlic cloves
- 2 Tbsps olive oil
- 200 milliliters dry white wine
- 100 milliliters fish stock
- salt
- peppers (freshly ground)
- 2 Tbsps lemon juice
- 3 Tbsps parsley
Preparation steps
1.
Rinse the mussels thoroughly. Scrub if necessary, and remove the beard. Discard any mussels that have already opened. Peel the shallots and garlic. Cut the shallots into thin rings, and chop the garlic.
2.
Heat the oil in a saucepan and sweat the garlic and shallots. Add the mussels, and pour in the wine and fish stock. Season with salt and pepper and let the mussels cook for 5 minutes over medium heat.
3.
Remove the mussels from the cooking liquid, discarding any that haven't opened. Season the cooking liquid with a dash of lemon juice, and pour over the mussels. Garnish with the parsley.
