60 min
Type of dish: Vegetables, Shellfish
Temperature: Hot
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Frozen chopped artichoke 1.0 kg
Bulk mussels, frozen 0.25 kg
Table salt 3.75 g
  • Make a tomato sauce.
  • Wash the mussels, remove their beards and steam them until open.
  • Remove the mussel shells and keep the mussels in the stock (it can be used frozen).
  • Steam or cook the artichokes with plenty of water. If the artichokes are fresh, cook them in a white stock.
  • Chop some parsley into brunoise.

How to prepare the marinara sauce:

  • Make a green sauce with the fumet and the mussel stock.
  • Add the tomato sauce to impart colour, add salt and add more parsley.
  • Mix the artichokes with the marinara sauce and the mussels.
  • Heat and serve.


Nutritional information (1 portion)
Fiber 20.04 g
Saturates 1.67 g
Monounsaturated fatty acids 4.69 g
Polyunsaturated fatty acids 2.16 g
Cholesterol 50.04 mg
Calcium 306.45 mg
Iron 7.34 mg
Zinc 4.38 mg
Vitamin A 208.32 ug
Vitamin C 67.59 g
Folic acid 242.64 ug
Salt (Sodium) 857.75 mg
Sugars 20.1 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.