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.
-
40 minMain dishbaby potatoes, fresh white asparagus, medium sized egg, fresh parsley, unsalted butter, bovine pastrami,asparagus with egg-parsley butter, potatoes and pastrami
-
25 minMain dishpork fillet steak, roasted peppers, bacon, Pesto, olive oil, Spinach, garlic, baby, fresh rosemary,stuffed pork fillet with spinach and rosemary balls
-
50 minMain dishCherry tomatoes, onion, seasoned chicken drumsticks, baby potatoes, deep-frozen green beans, traditional olive oil,chicken drumsticks and green beans
-
95 minMain dishhüttenkäse, garlic, basil, chives, protein, chicken fillets, butter, lemon juice, dry white wine,stuffed chicken fillet with green herbs
Nutrition
525Calories
Fat46% DV30g
Protein72% DV36g
Carbs8% DV24g
Loved it