Mussels with Spicy Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 824 cal. | (39 %) | ||
| Protein | 85 g | (87 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 60 μg | (300 %) | ||
| Vitamin E | 9.7 mg | (81 %) | ||
| Vitamin K | 25.2 μg | (42 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 1.7 mg | (155 %) | ||
| Niacin | 29.1 mg | (243 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 275 μg | (92 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 23.1 μg | (51 %) | ||
| Vitamin B₁₂ | 60.3 μg | (2,010 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 2,565 mg | (64 %) | ||
| Calcium | 244 mg | (24 %) | ||
| Magnesium | 292 mg | (97 %) | ||
| Iron | 35.3 mg | (235 %) | ||
| Iodine | 1,132 μg | (566 %) | ||
| Zinc | 14.5 mg | (181 %) | ||
| Saturated fatty acids | 24.3 g | |||
| Uric acid | 878 mg | |||
| Cholesterol | 960 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 3 kilograms mussels
- 1 l Vegetable broth
- 2 Tbsps minced cilantro
- 2 Red chili peppers
- 1 generous pinch ground cloves
- ½ tsp ground ginger
- 1 generous pinch Cardamom
- 1 generous pinch Caraway
- ½ tsp Turmeric (or more if desired)
- 1 pinch Mace
- 1 pinch Nutmeg
- 1 generous pinch paprika
- 2 pinches ground cinnamon
- 2 onions
- 4 garlic cloves
- 2 Tbsps vegetable oil
- 200 milliliters fish stock
- 1 can Coconut milk (400 ml)
- 2 Tbsps lemon juice
- cilantro (for garnish)
Preparation steps
Rinse the mussels thoroughly and debeard. Discard any opened shells. Drain the mussels in a colander. Boil the broth in a large saucepan, add the mussels, cover and cook over medium heat for 6-8 minutes until the shells open, shaking the pot often. Remove any unopened shells.
Rinse the chiles, trim, cut in half lengthwise, remove the seeds and cut peppers into thin rings. Peel the onions and garlic. Cut the onions into rings and chop the garlic cloves.
Saute the onions, garlic and chile in hot oil in a large saucepanuntil tender. Add the remaining spices and saute briefly, remove from the pan, return 1 teaspoon of spices to the pan and pour in the fish stock, the coconut milk and 150-250 ml mussel cooking liquid. Cook uncovered about 10 minutes, seasoning with the spices and adding some water if needed. Simmer until the broth is creamy. Remove the mussels from the pot. Sprinkle the curry mixture with cilantro and season with lemon juice. Serve the sauce with the mussels in bowls and garnish with cilantro.
