White Wine Mussels

Name: White Wine Mussels
Total time: 32 min
Yield: 4
Cuisine: European, Italian
Ingredients: 14 cups fresh mussels; 4 medium Tomatoes (skinned); 2 cloves garlic cloves (peeled); 1 handful parsley (washed and shaken dry); 2 Tbsps good-quality olive oil; 0.875 cup dry white wine; 0.5 cup fish stock; Sea salt (to taste); 2 Tbsps lemon juice

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Health Score:

83 / 100

Difficulty:

easy

Difficulty

Preparation:

20 min.

Preparation

ready in 32 min.

Ready in

Calories:

689

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	689 cal.	(33 %)
Protein	91 g	(93 %)
Fat	22 g	(19 %)
Carbohydrates	23 g	(15 %)
Sugar added	0 g	(0 %)
Roughage	1.4 g	(5 %)

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more nutritional values

Vitamin A	0.6 mg	(75 %)
Vitamin D	67.2 μg	(336 %)
Vitamin E	7.9 mg	(66 %)
Vitamin K	37.4 μg	(62 %)
Vitamin B₁	1.4 mg	(140 %)
Vitamin B₂	1.9 mg	(173 %)
Niacin	31.6 mg	(263 %)
Vitamin B₆	0.8 mg	(57 %)
Folate	314 μg	(105 %)
Pantothenic acid	2.7 mg	(45 %)
Biotin	19.8 μg	(44 %)
Vitamin B₁₂	67.4 μg	(2,247 %)
Vitamin C	53 mg	(56 %)
Potassium	2,728 mg	(68 %)
Calcium	232 mg	(23 %)
Magnesium	275 mg	(92 %)
Iron	36.1 mg	(241 %)
Iodine	1,269 μg	(635 %)
Zinc	15.6 mg	(195 %)
Saturated fatty acids	6.1 g
Uric acid	969 mg
Cholesterol	1,067 mg
Complete sugar	3 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 14 cups fresh mussels; 4 medium Tomatoes (skinned); 2 cloves garlic cloves (peeled); 1 handful parsley (washed and shaken dry); 2 Tbsps good-quality olive oil; ⅞ cup dry white wine; ½ cup fish stock; Sea salt (to taste); 2 Tbsps lemon juice

How healthy are the main ingredients?

parsley olive oil garlic clove Tomato

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Preparation steps

Place the mussels in a colander and rinse under cold running water, remove beards and scrub with a kitchen brush. Discard any mussels that are fully open.

Using a sharp knife, cut the tomatoes into quarters. Gently remove the core and seeds and discard. Dice the quartered tomatoes to a medium size. Place the diced tomatoes in a bowl and set aside.

Finely chop the garlic and set aside. Roll the parsley; chop finely and set aside.

Place the mussels, white wine and fish stock in a large pot. Add the diced tomatoes, garlic and 2 to 3 pinches of sea salt. Gently stir to incorporate the tomatoes and garlic. Cover the pot and let the mussels steam over medium heat for 8 to 10 minutes.

Remove the lid and gently stir the mussels, bringing the bottom layer to the top of the pot. Remove any mussels that have remained closed and discard.

Add the chopped parsley and lemon juice to the pot and mix once more. Allow the pot to continue to steam for an additional minute or two. Transfer the mussels to individual serving bowls. Drizzle with cooking broth from the pot. Serve.

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