What a pompous title for a simple and delicious recipe, don't you think? Today's special dressing will be: I want muscles ♫. Playing around with the words :DYesterday, while reading my favourite newspaper La Vanguardia, I found this article in its magazine: Calorias a la vista - Calories in sight. It talks about a new law that it's about to force Restaurant chains in New York, with more than 15 branches, to show in their menus the quantity of calories each dish has. This law pretends to open people's eyes to this huge problem: Obesity.
The controversy is served... Is this law going to have side effects? Is it really going to help obess people? Is it going to create an obsession for calories control? What do you think?
Ben from What's cooking? and Ivy from Kopiaste are organizing an event called Fat Chefs or Skinny Gourmets to show the world how we can eat healthy when following a diet. If you want to join, there's plenty of time, go to their blogs and check for the instructions. Who's not following a diet now that summer is getting so near?
I'm kind of following one myself, but with all spring and summer new products and my huge hunger (imagine myself with the 3 piglets' wolfe's face) and my uncontrolled thirst for fresh beers and good wines, my Foodie Weight Crusade is stuck at 63,3 Kilos.... Oooooppppss :(. Anyway, I do eat healthy and here you have a sample of a light and gorgeous dish.
The total amount of calories you will get with this dish is of 200 cal. aprox.With regard to its nutritional composition, it contains good quality proteins and very little fat-less than 2 per cent-so its caloric value is not very high, 100 grams of edible portion of mussels provide 67 calories.
Iodine is the most prominent mineral content in mussels, but also includes the presence of iron, calcium, sodium, magnesium and phosphorus. The iron-containing -4.5 grams per 100 grams of mussel meat-even exceeds that of many meats such as pork or beef, although we must have in mind that mussels are eaten in smaller quantities and less frequently. They are also a good source of B vitamins, particularly folic acid and vitamin E.
I'll be cooking more recipes with mussels during this spring and summer. Our Mediterranean mussels' season starts in May and ends in September.
Ingredients for 4 servings: 1 kg. of fresh mussels, 750 grs of leeks, 500 grs of potatoes, 3 garlic cloves, 100 ml of cider, 1 spring of thyme, 1 bay leaf, a bit of saffron, 1 liter of water, 4 olive oil table spoons and salt.
- Clean the leeks and keep the white part only. Draw a cross with a knife in the upper part of their leaves to ease their cleaning. Chop in small pieces. Reserve.
- Peel cut and wash the potatoes and the garlics. Reserve.
- Pour the olive oil in a casserole and add the garlics. Golden them at medium heat and add the leeks and some salt (just a bit because the mussels' water that we will add later is very salty).
- Stir for 1 minute and pour the water in. When it starts boiling, low the heat and simmer for 15 minutes.
- Add the potatoes and cook for another 20 minutes.
- Meanwhile clean the mussels under tap water and take away all the things adhered to their shells.
- Place a pot on the heat and add the cider, the thyme and the bay leaf, bring to boil and add the cleaned mussels. Cover the pot and steam the mussels. When they are all opened, turn heat off and reserve.
- With the help of a food processor mix the leeks and potatoes until you get a thick puree.
- Strain the mussels and keep that juice.
- Add 200 ml of the mussels juice to the puree and mix again. Taste and if you still want it to be stronger add a bit more.
- Serve with some mussels on top and a bit of saffron too.
Have the rest of the mussels inside a bowl and serve aside or take their shells away and add them in the puree. Enjoy the dish! It's an easy, cheap, healthy and low calorie meal! Can't ask for more!!!
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