Baked Mussels with Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 521 cal. | (25 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 40.3 μg | (202 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 26.4 μg | (44 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 19.7 mg | (164 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 218 μg | (73 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 15.3 μg | (34 %) | ||
| Vitamin B₁₂ | 40 μg | (1,333 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 1,777 mg | (44 %) | ||
| Calcium | 158 mg | (16 %) | ||
| Magnesium | 172 mg | (57 %) | ||
| Iron | 21.9 mg | (146 %) | ||
| Iodine | 756 μg | (378 %) | ||
| Zinc | 9.4 mg | (118 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 584 mg | |||
| Cholesterol | 630 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 2 kilograms mussels
- 6 Tomatoes
- 2 garlic cloves
- 50 grams black Olives (pitted)
- 2 Anchovy fillet
- 4 Tbsps olive oil
- salt
- 2 Tbsps freshly chopped parsley
- 1 splash dry white wine
- 60 grams White bread crumbs
Preparation steps
Scrub mussels thoroughly and remove beards. Bring salted water to a boil and cook mussels for about 4 minutes or until they open, discard all unopened ones.
Blanch tomatoes in hot water, rinse in cold water and peel, quarter, remove seeds and dice finely.
Open mussels, remove top half-shells and arrange mussels in four little pans.
Peel garlic and chop finely. Chop olives and anchovies finely. Heat 2 tablespoons of olive oil in a pan and saute garlic, olives, tomatoes and anchovies for a few minutes. Add parsley.
Deglaze pan with white wine and season with salt and pepper.
Spread mixture over mussels.
Sprinkle with breadcrumbs and drizzle with remaining oil. Bake in preheated oven at 220°C (approximately 425°F) for about 5 minutes.
Serve with white bread, if desired.
