This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011
2 tbsp | olive oil | 30 mL | |
4 | green onions/scallions | ||
2 cloves | garlic, chopped | ||
1 kg | mussels | 67 units | |
1/2 cup | white wine | 125 mL | |
1 stalk | celery, julienne cut | 70 g | |
1 | carrots, julienne cut | 100 g | |
1 | yellow or red sweet peppers, julienne cut | 200 g | |
1 1/4 cup | fish broth, or vegetable | 310 mL | |
1 2/3 cup | unsweetened coconut milk | 420 mL | |
1 tsp | curry powder | 3 g | |
1 pinch | paprika | 0.1 g | |
1 | potatoes, diced into cubes | 200 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
1 tbsp | Italian parsley, fresh, chopped [optional] | 5 g |
Coconut milk can be replaced by a vegetable cream.
per 1 serving (430 g)
Amount % Daily Value |
Calories 520 |
Fat 34 g 53 % |
Saturated
24 g
120 % |
Cholesterol 40 mg |
Sodium 580 mg 24 % |
Carbohydrate 27 g 9 % |
Fibre 4 g 15 % |
Sugars 8 g |
Net Carbs 23 g |
Protein 24 g |
Vitamin A 52 % |
Vitamin C 175 % |
Calcium 10 % |
Iron 59 % |
Food Group | Exchanges |
---|---|
Starches | ½ |
Vegetables | 1 |
Meat and Alternatives | 2 |
Fats | 6 |