Seasoning for mussels

3 to 4 tablespoons per 2 kg of mussels on a background of white wine or water
Country of origin
The Netherlands
leek, carrot, onion, thyme, salt, parsley, CELERY, garlic, fennel seed, vegetable oil (rapeseed)

Product details

Nutritional values

Energy1122,19 kJ
Energy267,98 kcal
Fat4,2 gram
of which saturated fatty acids0,6 gram
Carbohydrates47,2 gram
of which sugars18,9 gram
Protein12,6 gram
Fibre22,9 gram
Salt5,3 gram


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