Filter
Reset
Sort ByRelevance
CHRISTIN1
Braised mussels with spinach salad
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the spring onions into thin rings. Finely chop the garlic. Cut the apple into thin slices. Wash the spinach twice in plenty of water. Put the spinach in a large saucepan with hanging water and let it shrink just as you go. Let the spinach drain well in a colander. Pour a dash of olive oil into a large pan. Rinse the mussels under running water and place them in the pan. Throw away broken mussels and mussels, which do not close even after a strong tap.
-
Divide half of the onion rings, garlic and oregano between the mussels and drop a little olive oil. Smother the mussels covered in 6-8 minutes until done. Press the moisture out of the spinach. Mix in a salad bowl vinegar, mustard with two thirds of the olive oil to a dressing and spoon the spinach, apple and the remaining rings of spring onions. Serve with the mussels.
-
30 minMain dishbutter, baby potatoes, Broccoli, extra virgin olive oil, Red wine vinegar, sugar, Red onion, chicken breast,Broccoli Salad
-
30 minMain dishfrozen cocktail shrimp, winter carrot, celery, onion, garlic, unsalted butter, risotto rice, chicken broth from tablet, fresh flat parsley,risotto with vegetables and prawns
-
35 minMain dishlean smoked bacon, mixed mushroom, garlic, Spaghetti, whipped cream, fresh oregano, dried oregano, Parmesan cheese,spaghetti with bacon and mushrooms in cream sauce
-
50 minMain dishfrozen puff pastry, butter, liquid baking product, shallot, dried thyme, sugar, butter, flour, egg, whipped cream, salmon fillet, zucchini, young cheese,salmon quiche with caramel onions
Nutrition
525Calories
Fat46% DV30g
Protein72% DV36g
Carbs8% DV24g
Loved it