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Friselle With Mussels, Tomatoes and Parsley

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)54.5185
Energy (kCal)405.9969
Carbohydrates (g)20.8731
Total fats (g)10.4175
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put the mussels in a saucepan with two tablespoons of oil, chopped garlic, basil and the white wine. | 2. Cover and cook for about 2 minutes, until the shells open. | 3. Finish cooking, shell and dress the mussels with a little cooking liquid strained, a little oil and minced parsley. | 4. Cut the tomatoes in half, put in for about ten minutes with salt and pepper, a little bit of extra virgin olive oil and oregano,. | 5. Bake in the oven at 60C FOR ABOUT 2 hours. | 6. Meanwhile, soften the friselle with little cold water and dress with oil, oregano and pepper. | 7. The presentation have the friselle on a tray, combine mussels and the cherry tomatoes, garnish with leaves of basil and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    mussel 1 390.0969 16.7379 53.9785 10.1607
    cracker 16 called - - - -
    cherry tomato 500 - - - -
    basil 1 bunch - - - -
    garlic clove 1 - - - -
    parsley 1 bunch - - - -
    oregano 2 tablespoons dried 15.9 4.1352 0.54 0.2568
    white wine 1/2 glass - - - -
    extra virgin olive oil - - - -
    salt pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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