A source of protein and omega-3 fatty acids, the smoked mussel pâté has a rich taste and aroma. The combination of butter and cream cheese gives it a creamy texture, while the orange adds a light citrus note. Perfect for appetizers and rich in beneficial microelements.
| Ingredient | Qty, g | ||
|---|---|---|---|
| Mussels | |||
| Butter | |||
| Cream cheese | |||
| Orange | |||
| Cooking salt | |||
| Smoked salt | |||
| Black pepper | |||
| Flax bread | |||
| Product release: | 111 | ||
| Restore to default | |||
| Add a dish to the menu | |||
| 3 | ||
| 5 | ||
| 5 | ||
| 2 | ||
| 5 | ||
2 13 - 2 18 | ||
|---|---|---|
| 100 grams | |
|---|---|
| Proteins | 12.7 |
| Digestible proteins | 9.9 |
| Fats | 16.1 |
| Net carbohydrates | 3.8 |
| Calories | 198 kcal |
| Indexes | |
| Glycemic index | 5.9 |
| Glycemic load | 0.4 |
| Insulin index, II | 18.6 |
| Disease inflammatory index, DII | -0.28 |
| Antioxidant, ORAC | 95 |
| Weight loss | Detention | Set |
|---|---|---|
| 20% | 15% | 12% |
| 972 | 1350 | 1620 |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid | |
| Recommendations (3) | |
| |
- Histidine15%
- Tryptophan70%
- Phenylalanine25%
- Methionine172%
- Threonine20%
- Lysine7,2%
- Valin12%
- Isoleucine15%
- Leucine42%
- ClassQty, g
- Omega-30.65
- Omega-60.20
- Omega-91.68
- Cholesterol0.44
- Saturated fats9.19
| Nutrient | % of RDA |
|---|---|
| Cholesterol | 222222222887?444 |
| EPA (Omega-3) | 6363105158?11 |
| DHA (Omega-3) | 6363105126?16 |
| Palmitic acid (Saturated) | 46464671?92 |
| Stearic acid (Saturated) | 37464661?92 |
| Arachidonic acid (AA, Omega-6) | 288556169?17 |
| Nutrient | % of RDA |
|---|---|
| Methionine | 12917217235812986 |
| Tryptophan | 507070175287 |
| Alanine | 326363158?? |
| Leucine | 304242892810 |
| Serin | 25251742?8 |
| Phenylalanine | 182525513110 |
| Threonine | 15202043?? |
| Cysteine | 12141437149 |
| Tyrosine | 11151138196 |
| Aspartic acid | 11131132?11 |
| Histidine | 11151532?8 |
| Isoleucine | 1115153284 |
| Valin | 8121225?4 |
| Lysine | 5771542 |
Smoke the mussels (70 g) using a smoking gun for 2–3 minutes.
Transfer the mussels to a blender bowl. Add room temperature butter (20 g) and cream cheese (15 g). Pour in orange juice (1 tsp). Add a pinch of salt. Blend the mixture until it reaches a completely smooth creamy texture. Adjust the taste if necessary by adding a little salt, cream cheese, or orange juice.
Pass the pâté through a fine sieve for a more delicate consistency.
Refrigerate for 1–2 hours to stabilize.
Form small balls using a warm spoon. Serve on pieces of keto bread or on slices of cucumber.
Optionally, sprinkle with smoked salt or freshly ground black pepper before serving.
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