60 min
Type of dish: Rices, Shellfish
Temperature: Hot
Allergens
Fish
Fish
Molluscs
Molluscs
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Round grain steamed rice 0.5 kg
Frozen tube squid 0.4 kg
Bulk mussels, frozen 0.15 kg
Garlic, bulb 0.9 ud
Carrots 0.075 kg
Pods 0.075 kg
Leek 0.6 ud
Lemons 0.05 kg
Tomato sauce 0.25 l
Fumet 1.5 l
Onion 0.1 kg
Green leek 1.0 ud
Parsley 0.001 g
Fish heads and bones 0.4 kg
Water 1.5 l
Elaboration
  • Cut the frozen squid into strips.
  • Cut the garlic and the parsley into brunoise.
  • For the garnish, cut the carrot, the beans and the leeks into thin julienne strips.
  • Cut the lemons from the middle.
  • Prepare a fumet.
  • Prepare a tomato sauce.

For the rice:

  • Steam the vegetables (carrots, beans and leeks).
  • Stir fry the mushrooms with the garlic, add the rice.
  • Place the mussels over the rice.
  • Cover with two and half parts of fumet per portion of rice, squeeze the lemon, give colour with the tomato sauce and let boil.
  • Add salt if necessary.
  • Cook on the hob or the oven for around 15 minutes and make sure it is cooked before removing from the heat.
  • Let sit and plate up.
Nutritional information (1 portion)
Fiber 26.16 g
Saturates 2.16 g
Monounsaturated fatty acids 0.95 g
Polyunsaturated fatty acids 3.36 g
Cholesterol 124.01 mg
Calcium 710.86 mg
Iron 14.21 mg
Zinc 4.82 mg
Vitamin A 677.76 ug
Vitamin C 163.65 g
Folic acid 590.69 ug
Salt (Sodium) 395.78 mg
Sugars 50.28 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.