This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011
1.8 kg | mussels, brushed and cleaned | 123 units | |
1/4 | onions, chopped | 50 g | |
2 tbsp | chives, fresh, chopped | 6 g | |
3 tbsp | margarine non-hydrogenated | 40 g | |
1/2 cup | white wine | 125 mL | |
3 tbsp | red vermouth | 45 mL | |
1 cup | creamy soy preparation for cooking | 250 mL | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
per 1 serving (270 g)
Amount % Daily Value |
Calories 480 |
Fat 25 g 38 % |
Saturated
3.6 g
18 % |
Cholesterol 80 mg |
Sodium 560 mg 23 % |
Carbohydrate 17 g 6 % |
Fibre 0 g 1 % |
Sugars 5 g |
Net Carbs 17 g |
Protein 37 g |
Vitamin A 23 % |
Vitamin C 34 % |
Calcium 5 % |
Iron 68 % |
Food Group | Exchanges |
---|---|
Vegetables | 0 |
Meat and Alternatives | 4 |
Fats | 1 ½ |