Mussels gratiné with peppers and goat’s cheese
Total time1 h 30 min Preparation and possible waiting 30 min · Cooking 1 h How this time is calculated
Preparation and possible waiting: 30 min · Cooking: 1 h
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 1 h 30 min Preparation and possible waiting 30 min · Cooking 1 h How this time is calculated
Preparation and possible waiting: 30 min · Cooking: 1 h
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
View full classification 23 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
Recipe characteristics
Starter
Lunch · Dinner
1 to 2 hours
Method
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Chop the leeks, red pepper and green pepper. Soften in a casserole with 25 g oil for 12 minutes.
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Peel the tomatoes with a peeler or by briefly blanching them, chop and add with the white wine. Cook uncovered for 35–40 minutes until thick and concentrated.
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Clean and debeard the mussels. Discard broken ones or open ones that do not close when tapped.
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Place in a covered pan with the water and cook for 4–6 minutes until open. Discard unopened ones and remove the empty half of each shell.
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Arrange the filled shells on a baking tray. Add small pieces of cheese and the vegetable mixture, tasting before adding salt.
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Mix the breadcrumbs with the chopped garlic and parsley and the other 10 g oil. Scatter on top.
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Brown under a preheated grill for 3–5 minutes until the topping is golden and serve immediately.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
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