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Mussels in Apple Cream Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)83.805
Energy (kCal)813.7333
Carbohydrates (g)30.6371
Total fats (g)37.4999
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large, heavy shallow saucepan, bring the cider to a boil. Add the mussels, cover well and bring back to a boil. Shake the pan after 1-2 minutes. Check the mussels and remove those that have opened. Keep cooking, shaking the pan frequently, until all the mussels are open. Discard any that do not open. | 2. Strain the cooking liquid and return to saucepan with the sour cream. Stir with wire whisk until the mixture is blended and smooth; season with salt, pepper, and thyme. Heat well and then pour over the mussels and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    mussel 1 1/2 debearded 585.1453 25.1068 80.9678 15.241
    apple cider 1 cup - - - -
    cream 1/2 cup sour 227.7 5.3245 2.806 22.2525
    salt 1/2 teaspoon - - - -
    white pepper 1/8 teaspoon 0.888 0.2058 0.0312 0.0064
    thyme leaf 1/2 teaspoon dried - - - -

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



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