Mussels with Caper Herb Vinaigrette
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 33 min.
Ready in
Calories:
172
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 172 cal. | (8 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.4 g | (1 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 6.5 μg | (11 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 12 μg | (4 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1.2 μg | (3 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 169 mg | (4 %) | ||
| Calcium | 32 mg | (3 %) | ||
| Magnesium | 19 mg | (6 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 43 μg | (22 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 20 mussels
- 200 milliliters dry white wine
- 1 bay leaf
- 1 shallot
- 1 Tbsp Caper
- 4 Cornichons
- 1 handful Fresh herbs (Parsley, chives and tarragon)
- 4 Tbsps olive oil
- 1 Tbsp Walnut oil
- 4 Tbsps White vinegar
- 1 tsp Dijon mustard
- salt
Preparation steps
1.
Rinse and clean mussels thoroughly. Combine wine with bay leaf in a pot an bring to a boil. Add mussels and cook for about 2-3 minutes. Remove mussels from the broth with a slotted spoon and remove top half shells. Let mussels cool in lower shell halves.
2.
Peel shallot and chop finely. Drain capers and cornichons, chop finely. Rinse herbs, shake dry, pluck off leaves and chop finely. Cut chives into small rings. Combine oil with vinegar and mustard in a glass, season with salt. Combine all prepared ingredients (except mussels) and toss with the dressing.
3.
Arrange mussels on plates and drizzle with the vinaigrette. Serve.
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