Foodie Cook Battle: Autumn Comfort
4 creators go head-to-head, with an exceptional jury
Recipe by
Discover the recipe for mussels with zucchini and the aroma of saffron, not the usual gratinated mussels but a valid alternative!
Portion: the weight of the ingredients divided by 3 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Wash the zucchini and boil it for about 20 minutes in plenty of salted water.
Step 2 of 5: Pour the zucchini, together with the extra virgin olive oil, the clove of garlic, and the saffron, into the container of the immersion blender.
Step 3 of 5: Blend for a few minutes, add two tablespoons of water to make the sauce fairly runny.
Step 4 of 5: In a bowl, pour in the grated cheese, breadcrumbs, and the sauce, salt, and mix the mixture well.
Step 5 of 5: Coat each mussel individually and bake at 180 °C for about 15 minutes.
In summary: Not suitable for vegans · Not suitable for vegetarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Milk and dairy products, and Molluscs
In gray: not detectedDetected
| Average values | Per serving248 g · 1 of 3 | Per 100 g |
|---|---|---|
| Energy | 1,314 kJ314 kcal | 529 kJ126 kcal |
| Fat | 8.42 g | 3.39 g |
| of which saturated fatty acids | 2.66 g | 1.07 g |
| Carbohydrates | 35.71 g | 14.38 g |
| of which sugars | 4.22 g | 1.7 g |
| Fibre | 2.66 g | 1.07 g |
| Protein | 23.64 g | 9.52 g |
| Salt | 1.12 g | 0.45 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
