Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
867
Calories
40g
Protein
27g
Fat
117g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| White Cabbage | 1 cup shredded (89g) | 22 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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
- =
- 3kg mussels
- fresh parsley
- 1 onion
- 1 large carrot
- a few white cabbage leaves
- breadcrumbs
- butter or vegetable oil
- =
Directions
1
Brush the mussels in clean water, constantly refreshing the water.
2
Add the cleaned whole vegetables to the pan, add the mussels and bring to the boil (use only the water on the mussels, do not add extra water). Wait until they open (after about 10 minutes), take them out of the shells.
3
Warning: mussels that do not open during boiling are not fresh and should not be eaten.
4
Leave to drain well. Roll through the breadcrumbs and quickly fry in the hot oil.
Recipe sourced from
fandom