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Mussels with Vegetables

Looking to make something truly special? You're in the right place! Mussels with vegetables are a bright, incredibly flavorful, elegant dish. It's not exactly budget fare, but for treating the people you love now and then, it's a wonderful choice. Mussels pair beautifully with vegetables — tomatoes especially. Add more chili if you like it spicy, or dial it back for a milder flavor.

irin-limaAuthor avatar
Recipe author
Mussels with vegetables
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 64 % 7 g
Fats 27 % 3 g
Carbohydrates 9 % 1 g
56 kcal
GI: 100 / 0 / 0
  • We'll steam the mussels. If you're using fresh shellfish, rinse them first. Pour water into a steamer (or the steamer basket of a multicooker), set the mussels in the basket, and steam for two minutes. Then rinse them in ice water and pull the meat from the shells. If you prefer, you can leave the mussels in their shells and cook the dish that way. If you're using frozen shelled mussels, just thaw and rinse them, then set them on a paper towel to blot off excess moisture. Meanwhile, peel the onion and garlic; dice the onion finely and slice the garlic thin. Wash the zucchini, pepper, tomatoes, and celery. Trim the fennel and cut it into cubes. Cut the zucchini, celery, and chili into cubes as well. Rinse the parsley. Set a large skillet over medium heat and warm the olive oil well (about 50 ml / 3 tbsp). Add the onion and garlic and sauté, stirring, until translucent — about 2 minutes. Now add the chili, celery, zucchini, and fennel, stir, then season with salt and pepper and stir again. Cook everything together until tender, about 2 minutes. At this point add the tomatoes (whole) and pour in the chicken broth and wine. Cook until the tomatoes burst and the vegetables taste tender — no more than 5 minutes. We're nearing the finish line... Add the mussels, stir everything together, and cook for 2 minutes. Taste and add salt and pepper if needed. Drizzle with the remaining olive oil, sprinkle with the chopped herbs, and garnish with parsley leaves and sprigs. All done!

Caloric content of the products possible in the composition of the dish

  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Celery - 12  kcal/100g
  • Celery Roots - 32  kcal/100g
  • Fennel - 49  kcal/100g
  • White wine - 78  kcal/100g
  • Shallots - 72  kcal/100g
  • Fried mussels - 59  kcal/100g
  • Boiled mussels - 50  kcal/100g
  • Olive oil - 913  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Sea salt - 0  kcal/100g
  • Chili pepper - 40  kcal/100g
  • Cherry tomatoes - 15  kcal/100g
  • Zucchini - 16  kcal/100g
  • Chicken broth - 19  kcal/100g

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