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.
-
15 minMain dishbutter or margarine, rösti (frozen), salt, pepper, forest outing, egg, Brie,röstikoek with brie
-
60 minMain dishdried apples, beer, unsalted nuts, bottle gourd, chicken drumsticks, cinnamon, olive oil, Red onion, garlic, chicken broth, mixed herbs, salt,chicken stew with beer
-
20 minMain dishquick-cooking rice, garlic, sunflower oil, Italian vegetable mix, Mexican seasonings mix, vine tomatoes, kidney beans, white cheese cubes,bean chilli with white cheese cubes
-
100 minMain dishmedium oranges, liquid honey, French mustard, dried thyme, garlic, pork fillet, unsalted butter, meat fond, White wine,pork fillet with thyme honey marinade
Nutrition
525Calories
Fat46% DV30g
Protein72% DV36g
Carbs8% DV24g
Loved it