Mussels
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 38 min.
Ready in
Calories:
511
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 511 cal. | (24 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 5.8 μg | (29 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 3 μg | (5 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 12.1 μg | (27 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 559 mg | (14 %) | ||
| Calcium | 123 mg | (12 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 110 μg | (55 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 78 mg | |||
| Cholesterol | 267 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 48 fresh mussels
- 2 Tbsps butter
- 1 large yellow onion (peeled and finely chopped)
- 3 cloves garlic cloves (peeled and crushed)
- 2 bay leaves
- freshly ground Black pepper
- 2.333 cups dry white wine
- ½ cup milk
- 1 Tbsp fresh Dill (finely chopped; plus extra for garnish)
- 2 egg yolks
- ½ cup cream
- 1 fresh lemon (cut into wedges; to serve)
- 1 Baguette (to serve)
Preparation steps
1.
Wash and scrub the mussels thoroughly under cold running water and debeard if necessary. Discard any mussels that are broken or already open.
2.
In a skillet over medium heat, melt the butter. Saute the onion until translucent but not browned, about 5 minutes. Add garlic, bay leaves, pepper and white wine; stir and bring to a gentle boil. Add the mussels, cover and cook about 8 minutes, shaking the pan vigorously from time to time, or until the mussels have opened. Discard any unopened mussels.
3.
Transfer mussels to a large serving bowl, and reserve the wine sauce.
4.
Meanwhile, in a separate saucepan, heat the milk, dill and 1 cup of reserved wine sauce. Beat the egg yolks and temper with a spoonful or two of the wine sauce. Reduce heat to low; stir in the tempered egg yolks. When the sauce thickens, add the cream and heat through. Is sauce is too thick, add a small amount of wine sauce.
5.
Spoon sauce over mussels. Serve with lemon wedges and sliced baguette.
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