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Leigh-Anne McGarel
Creamy mussels with dill
A tasty recipe. The main course contains the following ingredients: fish, mussels (a 2 kg), butter, onions (in parts), celery (in slices), whipped cream (250 ml), coarse mustard, dry white wine and dill (15 g).
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Ingredients
Directions
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Rinse the mussels in plenty of cold water. Check them and remove damaged and exposed shells. Let the mussels drain.
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Heat the butter in a mussel pan or skillet. Add the onion and celery and cook for 3 minutes. Add the whipped cream and mustard and bring to the boil. Add the mussels and wine. Change regularly.
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Cut the dill finely. Season the mussels with salt and pepper. Flip them over and remove the closed shells. Remove the pan from the heat and sprinkle with the dill. Serve with rye bread and a salad of beetroot.
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Nutrition
570Calories
Sodium34% DV805mg
Fat55% DV36g
Protein74% DV37g
Carbs7% DV20g
Fiber8% DV2g
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