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Meghan Hess
Creamy mustard soup with fresh mussels
A tasty recipe. The starter contains the following ingredients: fish, fresh mussels, white wine (Chardonnay), butter, French mustard (pot a 250 ml), flour, fish stock (from tablet), cook cream and spring onions.
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Ingredients
Directions
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Wash and pick mussels, throw away broken specimens.
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Mussels in wine cooking until shells open.
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Draining mussels, collecting cooking water.
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Remove mussels from shell.
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Leave about 12 nice mussels in shell.
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Melt butter in a soup pot, add mustard and heat for 1 min.
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Add flour and stir well until solid mass is formed.
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Add broth and bring to the boil.
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Stir firmly with stirring until bound sauce is formed.
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Stir in entrapped cooking water and bring to boil.
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Stir in the cream and let it cook for another 1 min.
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Add peeled mussels.
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Cut the spring onion into rings.
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Make soup in four plates and garnish with mussels in shell.
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Sprinkle with forest onion..
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Nutrition
325Calories
Sodium32% DV770mg
Fat34% DV22g
Protein18% DV9g
Carbs4% DV12g
Fiber12% DV3g
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