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Creamy chicory with mussels
Mussels with crème fraîche with chicory in dry white wine and potato slices
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Ingredients
Directions
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Heat oil in frying pan and fry potato slices in approx. 12 minutes until crispy, shovel regularly. Clean chicory and halve shrubs in length. Put chicory with cutting edge down in pan. Sprinkle with 1/2 teaspoon of salt and pour wine over it.
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Cook endive covered in 8 to 10 minutes, turn halfway. Drain mussels. Scoop crème fraîche and mussels with chicory and heat for about 1 minute. Spoon on two plates. Spoon potato slices next to it and sprinkle with salt.
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Nutrition
605Calories
Sodium35% DV840mg
Fat55% DV36g
Protein44% DV22g
Carbs14% DV43g
Fiber28% DV7g
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