Mussels with Bell Pepper and Thyme
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
470
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 470 cal. | (22 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 40 μg | (200 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 9.8 μg | (16 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 18.5 mg | (154 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 194 μg | (65 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 40 μg | (1,333 %) | ||
| Vitamin C | 76 mg | (80 %) | ||
| Potassium | 1,601 mg | (40 %) | ||
| Calcium | 141 mg | (14 %) | ||
| Magnesium | 164 mg | (55 %) | ||
| Iron | 22.1 mg | (147 %) | ||
| Iodine | 758 μg | (379 %) | ||
| Zinc | 9.4 mg | (118 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 568 mg | |||
| Cholesterol | 630 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 kilograms mussels
- 1 onion
- 1 Bell pepper
- 2 garlic cloves
- ½ bunch thyme
- 1 tsp peppercorns
- 3 Tbsps olive oil
- 200 milliliters white wine
- Black pepper (freshly ground)
Preparation steps
1.
Rinse the mussels thoroughly under running water. Remove beards and check each shell to determine if it is closed. Discard open shells. Peel onion and garlic, cut onion into thin rings and finely mince garlic. Rinse bell pepper, trim, cut in half, remove seeds, remove ribs and cut into fine strips. Rinse thyme and shake dry.
2.
Heat olive oil in a large saucepan. Add onion, garlic and bell pepper and cook while stirring, about 3 minutes. Then add the mussels, thyme and wine, cover and cook until the mussels open, occasionally shaking the pot vigorously, about 8 minutes. Discard closed shells. Serve hot, garnished with freshly grouund black pepper.
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