60 min
Temperature: Hot
Type of dish: Shellfish, Vegetables
Allergens
Fish
Fish
Gluten
Gluten
Molluscs
Molluscs
Sulfites
Sulfites
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
Elaboration
  • 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 20.25 g
Saturates 2.33 g
Monounsaturated fatty acids 5.24 g
Polyunsaturated fatty acids 2.85 g
Cholesterol 116.04 mg
Calcium 374.07 mg
Iron 13.61 mg
Zinc 4.38 mg
Vitamin A 208.71 ug
Vitamin C 70.27 g
Folic acid 299.97 ug
Salt (Sodium) 1080.37 mg
Sugars 20.33 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.