Steamed Mussels
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 46 min.
Ready in
Calories:
659
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 659 cal. | (31 %) | ||
| Protein | 76 g | (78 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.7 g | (2 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 57.8 μg | (289 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 22.3 μg | (37 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 1.6 mg | (145 %) | ||
| Niacin | 26.4 mg | (220 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 250 μg | (83 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 14.9 μg | (33 %) | ||
| Vitamin B₁₂ | 57.6 μg | (1,920 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 2,229 mg | (56 %) | ||
| Calcium | 207 mg | (21 %) | ||
| Magnesium | 227 mg | (76 %) | ||
| Iron | 31.1 mg | (207 %) | ||
| Iodine | 1,090 μg | (545 %) | ||
| Zinc | 13.5 mg | (169 %) | ||
| Saturated fatty acids | 12.2 g | |||
| Uric acid | 813 mg | |||
| Cholesterol | 938 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Discard any broken or open mussels. Just prior to cooking, soak the mussels in a pot of fresh water for 20 minutes or so. After 20 minutes, the mussels will have filtered out most of the salt and sand.
2.
In a large pot, over medium heat, combine wine, shallots, and thyme and bring to a simmer. Simmer for 4 to 5 minutes. Using a slotted spoon, add the mussels to the simmer wine mixture, cover and increase heat to medium-high. Steam. shaking the pot from side to side several times, for 8 minutes or until the mussels have opened.
3.
Using a slotted spoon, transfer the mussels to a large serving dish. Discard any unopened mussels.
4.
Add the parsley and butter to the wine broth and simmer for 2 minutes, stir in tomatoes and green onions, and season with salt and pepper, cook 1 minute longer. Ladle broth over warm mussels. Serve.
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