Mussel Soup with White Wine and Parsley
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
518
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 518 cal. | (25 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 10 μg | (50 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 49.4 μg | (82 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 10 μg | (333 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 636 mg | (16 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 200 μg | (100 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 159 mg | |||
| Cholesterol | 159 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 garlic cloves
- 6 Tbsps olive oil (Extra-virgin)
- 500 grams mussels (removed from shells)
- 250 milliliters dry white wine
- 6 Tbsps chopped parsley
- 500 milliliters water (or fish stock)
- 8 slices toasted white bread
- freshly ground peppers
- salt
Preparation steps
1.
For best results, peel garlic cloves a few hours in advance, finely chop and mix with olive oil. Let stand for flavor to develop. Heat garlic and olive oil and sauté briefly without letting garlic take on any color. Add mussels to pan and sauté briefly.
2.
Add white wine, sprinkle with parsley and cook 3-4 minutes over low heat. Add water or fish stock and bring to a boil. Divide toast slices among soup bowls. Ladle hot mussel soup over toast and season with freshly ground pepper and a little salt.
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