Mussels on the Half Shell in Cheese Sauce
Vitamin B12
chromium (Cr)
selenium (Se)
iodine (I)
cobalt (Co)
phosphorus (P)
Description
Juicy mussels on the half shell, baked under a delicate creamy cheese sauce with garlic, leeks and hot chili pepper. Served with a crusty baguette.
- Thaw the mussels, separate the meat from the shells if necessary, rinse and pat dry.
- Thinly slice the white part of the leek, mince the garlic and a quarter of the seeded chili pepper.
- Heat a pan with 5 ml of sunflower oil, sauté the leek, garlic and chili until soft for 2-3 minutes.
- Add the processed cheese and 30-40 ml of water, stirring over low heat until smooth.
- Add the mussels to the sauce, season with salt and pepper, and warm through for 2-3 minutes.
- Finely chop the tarragon leaves and stir in at the end.
- Arrange the mussels in shells (or in a serving dish) and drizzle with sauce.
- Serve with fresh baguette slices, garnished with the remaining tarragon.
475
135 kcal / 100 g
kcal
39.3 g
11.2 g / 100 g
Protein
30.8 g
8.8 g / 100 g
Carbohydrates
20.5 g
5.8 g / 100 g
Fats
8.3 g
2.4 g / 100 g
Ash
3.9 g
1.1 g / 100 g
Fiber
71.3%
Water
3.9 g
1.1 g / 100 g
Sugars
19.1 g
5.4 g / 100 g
Starch
1.61 g
0.46 g / 100 g
Omega-3
5.24 g
1.49 g / 100 g
Omega-6
7.8 g
2.2 g / 100 g
SFA
