4 Serves
46 Mins
Clean the mussels thoroughly under cold running water, discarding any that are open and do not close when tapped.
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Vitamin K
70 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
54 µg / 2.4 µgFolate
210 µg / 400 µgCalcium
157 mg / 1,300 mgIron
19 mg / 18 mgMagnesium
172 mg / 420 mgPhosphorus
926 mg / 1,250 mgPotassium
1603 mg / 4,700 mgSodium
1375 mg / 2,300 mgZinc
8 mg / 11 mgCopper
1 mg / 0.9 mgManganese
16 mg / 2.3 mgSelenium
204 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
6 g / 20 gCholesterol
127 mg / 300 mgCaffeine
0 mgNet Carbs
21 gAlcohol
0 g
Steam the mussels in a large pot with a splash of white wine and shallots until they open, then remove from heat and discard the shells.
In a mixing bowl, toss the cooked mussel meat with extra virgin olive oil and fresh herbs, allowing the mixture to marinate for 30 minutes.
Optionally, fold in the mayonnaise to create a creamy variation, then serve in individual bowls.
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