4 Serves
29 Mins
Clean the mussels thoroughly under cold running water, removing any beards, and set aside in a bowl.
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Vitamin K
65 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
7 µg / 2.4 µgFolate
37 µg / 400 µgCalcium
36 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
29 mg / 420 mgPhosphorus
134 mg / 1,250 mgPotassium
290 mg / 4,700 mgSodium
741 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
26 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
16 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Finely dice the onion and mince the garlic using a chef's knife on a cutting board.
Heat the olive oil in a large pot over medium heat and sauté the onion and garlic until softened.
Add the mussels to the pot, cover with a lid, and steam for 5 to 7 minutes until the shells have opened.
Season the dish with salt and pepper, then serve immediately in a large bowl.
15
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Ethiopian
German