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Ryansgirl
Creamy mussel soup with spring onion and dill
A tasty Dutch recipe. The starter contains the following ingredients: fish, mussels, chicken broth (from tablet), white wine, oil, spring onions (in rings), celery (in thin bows), crème fraîche and fresh dill ((15 g) finely chopped).
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Ingredients
Directions
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Wash the mussels; discard broken and opened ones (which do not close after a tap on the counter).
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Bring the mussels in the stock and the wine to the boil and cook for 2-3 minutes, until they are open.
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Take the mussels out of the pan.
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Hang a sieve over another pan, place a tea towel over it and pour the mussel coke on it.
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Take the mussels from the shell (keep 12 mussels in the shell).
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Heat the oil in a soup pan and fry the spring onion and celery for 2-3 minutes.
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Stir in the crème fraîche, pour in the mussel liquid and bring it to the boil.
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Let the soup simmer for 15 minutes.
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Warm the mussels with you for the last 5 minutes.
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Sprinkle with dill..
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Nutrition
250Calories
Sodium24% DV585mg
Fat32% DV21g
Protein14% DV7g
Carbs1% DV4g
Fiber36% DV9g
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