Gourmet Seafood Pasta
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
570
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 570 cal. | (27 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 28.8 μg | (144 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 31.9 μg | (53 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 16.4 mg | (137 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 174 μg | (58 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 28.8 μg | (960 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 1,549 mg | (39 %) | ||
| Calcium | 136 mg | (14 %) | ||
| Magnesium | 160 mg | (53 %) | ||
| Iron | 16.6 mg | (111 %) | ||
| Iodine | 546 μg | (273 %) | ||
| Zinc | 7.7 mg | (96 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 468 mg | |||
| Cholesterol | 454 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Sort through the mussels. Throw away the open ones and wash those that remain.
2.
Heat 4 tbsp oil in a large pot and fry the onion. Add the carrot and the celery. Deglaze with 250 ml water and the white wine. Season with salt and ground black pepper and bring to the boil.
3.
Add the mussels to the pot, cover and leave to cook for 8 minutes stirring occasionally. Remove any mussels that remain closed.
4.
Take the good mussels out of the broth and separate the flesh from the shell. Place the meat back in the broth along with the tomatoes. Bring to the boil and season with salt and ground black pepper. Remove the pot from the heat.
5.
Cook the spaghetti in plenty of salted boiling water until al dente and then drain. Add the pasta to the mussels in the pot, sprinkle with parsley and mix well. Arrange on plates and serve immediately. Goes well with a glass of white wine.
