Mussels with carots and cheese sauce

  • 23/05/2013
  • 4
  • 35 min

The Netherland cuisine is based on the contrast offered by meat and seafood. Here one can equally enjoy herring, salmon and mussels, as well as the beef - which is combined with various locally cultivated vegetables.

Ingredients

  • 400 g cleaned mussels
  • 2 tablespoons butter
  • 500 g carrots
  • 1 tablespoon Vegeta
  • 3-4 young onions
  • Sauce:
  • 300 ml cooking cream
  • 100 g Netherland cheese (Gouda)
  • salt
  • pepper
  • 1 tablespoon chopped parsley
  • For serving:
  • A couple of slices of toasted bread
  • A couple of mussels in shells for decoration

Preparation

  1. 1.
    Immerse mussels for 1-2 minutes into the boiling water and take them out.
  2. 2.
    Add carrots cut into small cubes to the pre-heated oil and fry stirring for about 4 minutes till becoming soft.
  3. 3.
    Then add blanched mussels and 1 tablespoon Vegeta, and stir.
  4. 4.
    After that add young onion sliced in ringlets and fry for a couple of minutes.
  5. 5.
    The sauce is prepared by bringing the cooking cream to boil, then add grated cheese and melt it stirring.
  6. 6.
    Season it with salt and pepper and cook briefly over the low heat to obtain the required density.
  7. 7.
    Sprinkle the dish with chopped parsley.

Serving

Put the sauce on the serving plate, top with mussels and slices of toasted bread and serve.

Little secret

When you cook mussels in shells use only the one that are opened. Throw away those that did not open.

Energy and nutritive values

Energy and nutritive values are calculated for one serving (i.e. for 1 person). If it is a dessert, energy and nutritive values have been calculated for 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 361 / 1.509 - -
Fat g 17,13 - -
Carbohydrates g 32,29 - -
Dietary fibre g 4,68 - -
Protein g 20,21 - -
Salt g 3,22 0 0
Vitamin A μg 35.906,88 898 718
Vitamin D μg 18,11 9 9
Niacin mg 7,51 54 38
Pantothenic acid mg 1,02 15 15
Potassium mg 874,79 24 24
Calcium mg 228,32 23 23
Phosphorous mg 387,29 48 48

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)