White Wine Steamed Mussels and Monkfish

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White Wine Steamed Mussels and Monkfish
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Health Score:
8,8 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
712
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie712 kcal(34 %)
Protein87.83 g(90 %)
Fat24.67 g(21 %)
Carbohydrates23.19 g(15 %)
Sugar added0 g(0 %)
Roughage0.65 g(2 %)
Vitamin A248.58 mg(31,073 %)
Vitamin D0 μg(0 %)
Vitamin E0.01 mg(0 %)
Vitamin B₁0.81 mg(81 %)
Vitamin B₂1.18 mg(107 %)
Niacin27.85 mg(232 %)
Vitamin B₆0.74 mg(53 %)
Folate209.52 μg(70 %)
Pantothenic acid2.7 mg(45 %)
Biotin23.81 μg(53 %)
Vitamin B₁₂61.56 μg(2,052 %)
Vitamin C38.51 mg(41 %)
Potassium1,523.73 mg(38 %)
Calcium110.84 mg(11 %)
Magnesium140.67 mg(47 %)
Iron17.61 mg(117 %)
Iodine300.75 μg(150 %)
Zinc7.59 mg(95 %)
Saturated fatty acids3.54 g
Cholesterol188 mg

Ingredients

for
4
For the mussels and monkfish
1 kilogram
600 grams
3 tablespoons
1
1
150 milliliters
To garnish

Preparation steps

1.

For the mussels and monkfish: Scrub the mussels thoroughly and remove the beards. Discard any open shells. Rinse the monkfish, pat dry and cut into 1.5 cm (approximately 1/2 inch) thick slices. In a large pan, heat 2 tablespoons oil and sear the fish until golden brown on both sides. Remove from the pan.

2.

Peel the garlic and onion and finely dice. Add the remaining oil to the pan and sweat the garlic and onion until translucent. Deglaze with the white wine, season with salt and pepper and then add the mussels and monkfish. Cover and simmer until tender, about 6 minutes. Discard any unopened shells. 

3.

Serve garnished with tarragon and sprinkled with curry powder.