Spiced Mussel Broth
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
578
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 578 cal. | (28 %) | ||
| Protein | 82 g | (84 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.6 g | (2 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 54.5 μg | (273 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 14.7 μg | (25 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 1.6 mg | (145 %) | ||
| Niacin | 27.6 mg | (230 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 236 μg | (79 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 14.5 μg | (32 %) | ||
| Vitamin B₁₂ | 55.2 μg | (1,840 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 2,215 mg | (55 %) | ||
| Calcium | 225 mg | (23 %) | ||
| Magnesium | 239 mg | (80 %) | ||
| Iron | 29.3 mg | (195 %) | ||
| Iodine | 1,030 μg | (515 %) | ||
| Zinc | 13 mg | (163 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 844 mg | |||
| Cholesterol | 903 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 2 Tbsps olive oil
- 2 scallions (thinly sliced)
- 1 red chili pepper (finely chopped)
- 17 cups mussels (scrubbed)
- ⅜ cup white wine
- 4 cups fish stock
- 1 pinch Saffron
How healthy are the main ingredients?
olive oilPreparation steps
1.
Heat the oil in a high-sided pan and fry the spring onions and chilli for 1 minute.
2.
Add the mussels and a splash of wine, then cover and steam for 5 minutes or until the mussels have all opened.
3.
Remove mussels from the pan using a skimmer and divide between six warm bowls.
4.
Pour the rest of the wine into the pan and reduce by half. Add the stock and saffron and bring to the boil. Taste and adjust the seasoning with salt and pepper, then ladle the broth over the mussels and serve.
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