Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
438
Calories
29g
Protein
14g
Fat
46g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 450 g (1 lb ) mussels , rinsed and scrubbed
- 225 g (8 oz ) potatoes , cooked and diced
- 175 g (6 oz) carrots , cooked and diced
- 1 tbsp olive oil
- 3 tbsp wine vinegar
- Salt
- Freshly-ground black pepper
Directions
1
Place the mussels in a large pot or steamer with about 1–2 inches of boiling liquid (e.g. water, wine , or seasoned broth )
2
Cover and steam over high heat for approximately 5 minutes or until the shells open
3
Discard any mussels that do not open.
4
Remove mussel meal from the shells
5
Mix together the mussels, potatoes, and carrots and arrange on a suitable serving dish.
6
Thoroughly blend the oil, vinegar, and seasoning and pour over the salad.
7
Chill well before serving.
Recipe sourced from
wikibooks