A source of protein and omega-3 fatty acids, mussels contribute to heart and brain health. Their delicate flavor combined with the aroma of garlic and parsley makes the dish exquisite and nutritious.
| Ingredient | Qty, g | ||
|---|---|---|---|
| Mussels | |||
| Onion | |||
| Dry white wine | |||
| Celery | |||
| Cooking salt | |||
| Olive oil | |||
| Garlic | |||
| Parsley | |||
| Bay leaf | |||
| Product release: | 1 321 | ||
| Restore to default | |||
| Add a dish to the menu | |||
| 10 | ||
| 2 | ||
| 10 | ||
| 3 | ||
| 3 | ||
| 5 | ||
| 3 | ||
| 5 | ||
2 39 | ||
|---|---|---|
| 100 grams | |
|---|---|
| Proteins | 13.4 |
| Digestible proteins | 11.9 |
| Fats | 2.3 |
| Net carbohydrates | 4.7 |
| Calories | 86 kcal |
| Indexes | |
| Glycemic index | 1.8 |
| Glycemic load | 0.1 |
| Insulin index, II | 21.5 |
| Disease inflammatory index, DII | -0.44 |
| Antioxidant, ORAC | 523 |
| Weight loss | Detention | Set |
|---|---|---|
| 9% | 6% | 5% |
| 972 | 1350 | 1620 |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid | |
| Recommendations (3) | |
| |
- Histidine18%
- Tryptophan76%
- Phenylalanine24%
- Methionine202%
- Threonine20%
- Lysine0%
- Valin12%
- Isoleucine15%
- Leucine49%
- ClassQty, g
- Omega-30.76
- Omega-60.08
- Omega-91.14
- Cholesterol0.05
| Nutrient | % of RDA |
|---|---|
| EPA (Omega-3) | 7676126189?13 |
| DHA (Omega-3) | 7676126151?19 |
| Cholesterol | 272727106?53 |
| Arachidonic acid (AA, Omega-6) | 257650151?15 |
| Nutrient | % of RDA |
|---|---|
| Methionine | 151202202421151101 |
| Tryptophan | 547676189308 |
| Alanine | 387676189?? |
| Leucine | 3549491053312 |
| Serin | 30302050?10 |
| Phenylalanine | 172424503010 |
| Threonine | 14202042?? |
| Cysteine | 131515401510 |
| Tyrosine | 13181345238 |
| Aspartic acid | 13151338?13 |
| Histidine | 13181838?9 |
| Isoleucine | 1115153284 |
| Valin | 8121224?4 |
| Glutamic acid | 515876?? |
Sort the mussels in shells (600–1000 g). Remove the “beards”. Scrub with a brush. Discard open and unresponsive mussels.
Soak the mussels in cold salted water (1 liter of water + 2 tablespoons of salt) for 1–2 hours. Rinse before cooking.
Finely chop the onion (1 piece), celery (1 stalk), and garlic (2 cloves).
Heat olive oil (1 tablespoon) in a deep pot. Add the onion, celery, and garlic. Sauté for 2–3 minutes until soft.
Pour in white wine (100 ml). Add bay leaves (2 pieces). Bring to a boil.
Add the mussels. Cover with a lid. Cook for 2–3 minutes, shaking the pot occasionally. Cook until all shells are fully opened. Discard any closed mussels.
Add finely chopped parsley (a few sprigs). Stir. Remove from heat. Serve immediately, drizzled with the fragrant broth.
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