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Rheinisches Muschelessen (Rhenish Mussel Meal)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.2934
Energy (kCal)171.4919
Carbohydrates (g)39.8677
Total fats (g)0.7841
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash every mussel thouroughly. Scrub the shells (with a stiff brush, if necessary) and rinse under cold running water. Pull the stringy "beards" out of the mussels, but you can also leave them. | 2. Discard any mussel, that is open. Keep them in cold water until use. | 3. Bring all other ingredients in a large pot to a hard boil. | 4. Add mussels and cook them for about 5 - 10 minutes or until all shells are opened. Do not overcook, as mussels will become tough and rubbery. Shake the pot during cooking, so that mussels are mixed. | 5. Take mussels out of the pot with a slotted spoon. | 6. Serve them hot with some cooking fluid and veggies. | 7. NOTE: To eat mussels use an empty shell as a gripper. | 8. NOTE: For guests you can prepare the mussels in portions. So they are hot and can be served immediately from the cooking fluid. | 9. NOTE: Typically served with a coarse rye bread, butter, salt and a glas of beer. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    mussel 6 -7 0.0 0.0 0.0 0.0
    carrot 1 sliced 52.48 12.2624 1.1904 0.3072
    leek 1 sliced 54.29 12.5935 1.335 0.267
    onion 1 diced 64.0 14.944 1.76 0.16
    white wine 1/2 cup - - - -
    water 1/4 cup 0.0 0.0 0.0 0.0
    black peppercorn 11 - - - -
    salt 1/2 teaspoon - - - -
    bay leaf 1 - - - -
    nutmeg 1 pinch 0.7219 0.0678 0.008 0.0499

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



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