Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
385
Calories
30g
Protein
16g
Fat
39g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 12 fresh mussels
- 2 medium onions
- 3 limes, juiced
- 2 hot peppers
- 1 1/2 tablespoons parsley
- 3/4 cup corn kernels, cooked
- 1/2 tomato
- 1 tablespoon oil
- salt
- pepper
- 1 key limes
- =
Directions
1
Rinse mussels thoroughly and scrub under water.
2
Cook mussels in boiling water and remove from pan.
3
Discard mussels that do not open.
4
Deseed, devein and chop the hot peppers.
5
Combine in a bowl, onion, hot peppers, tomato, parsley, corn, oil, key lime juice, salt and pepper.
6
Let mixture stand for 15 minutes.
7
Place 1 1/2 tablespoon of this mixture over each mussel.
8
Serve with lime wedges.
Recipe sourced from
fandom