Ingredients
- Frozen pre-cooked half-shell mussels
20units - Garlic clove
1unit - Green zucchini
1unit - Saffron powder
0.5unit - Extra virgin olive oil
4tablespoons - Grated cheese
2tablespoons - Breadcrumbs
10tablespoons - Water
1glass - Saltto taste
Preparation
- 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, along with the extra virgin olive oil, garlic clove, and 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 quite liquid.
- STEP 4 OF 5
In a bowl, pour the grated cheese, breadcrumbs, and sauce, salt and mix the mixture.
- STEP 5 OF 5
Cover each mussel individually and bake at 180 °C for about 15 minutes.
Suggestions
Immersion blender
General Information
Storage notes
Up to 12 hours stored in the refrigerator.
More information
Can be served as an appetizer or main course.
Origin
Italia, Sardegna
Analysis
Attention
Macronutrients (100 gr)
Attention
Energy (kcal) | 104.19 |
Carbohydrates (g) | 6.82 |
of which Sugars (g) | 1.49 |
Fat (g) | 4.26 |
of which Saturates (g) | 0.84 |
Protein (g) | 9.81 |
Fiber (g) | 0.38 |
Sale (g) | 0.27 |
- Proteins9.81g·46%
- Carbohydrates6.82g·32%
- Fats4.26g·20%
- Fibers0.38g·2%