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CHRISTIN1
Braised mussels with spinach salad
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Ingredients
Directions
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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.
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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.
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Nutrition
525Calories
Fat46% DV30g
Protein72% DV36g
Carbs8% DV24g
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