Pen Shell Adductor Muscles with Cheese recipe - ingredients, nutrition and when to eat it
Pen shell adductor muscles are topped with cheese and vegetables, then baked until golden.
Pen shell adductor muscles are topped with cheese and vegetables, then baked until golden. The tender shellfish and nutty melted cheese complement each other beautifully, making it perfect for a warm winter dish.
Grilled & stir-fried · 20 minutes to cook
Nutrition (per 220.8g serving): 307.5 kcal · protein 25.3g · carbohydrate 7.8g · fat 19.4g · sodium 432.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Adductor muscles can become tough when overcooked, so use the oven time for melting the cheese rather than cooking them completely in the pan first.
Tips: If they are very wet, they can release water while cooking, so pat the surface carefully with a paper towel.
Tips: If you don't have an oven, cover the pan and cook over low heat for 4–5 minutes.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Pen shell adductor muscle — 120 g
- Cheese — 40 g
- Onion — 0.2 pc
- Green onion — 0.3 pc
- Garlic — 1 pc
- Butter — 1 tsp
- Lemon — 0.1 pc
- Ground black pepper — 0.1 tsp
- Salt — 0.1 tsp