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Sergio Romo
French mussels
French dish with mussels, shallots, zucchini, white wine, cognac, crème fraîche and thyme.
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Ingredients
Directions
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Rinse the mussels under running water. Remove mussels that are broken or that do not automatically close after a large tap on the counter.
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Cut the shallots. Cut the zucchini into slices.
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Heat the oil in a large pan and fry the shallots and zucchini for 2-3 minutes.
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Put the mussels on top and sprinkle generously with (freshly ground) pepper.
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Pour the wine with the cognac into the pan. Cook the mussels with the lid on the pan for 5-8 minutes until done; shake the pan (with the lid closed) occasionally well.
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Remove the mussels that have not opened after heating. Put the mussels with the vegetables on plates and keep them warm under aluminum foil.
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Let the mussel liquid boil 3-4 minutes on a high heat. Stir in the crème fraîche, thyme and to taste an extra dash of cognac through it.
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Season the sauce with salt and pepper and pour over the mussels.
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Nutrition
950Calories
Sodium0% DV1.195mg
Fat83% DV54g
Protein114% DV57g
Carbs11% DV34g
Fiber8% DV2g
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