Filter
Reset
Sort ByRelevance
Francine Lizotte, Club Foody
Fresh mussels with walnut sauce
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the spring onion into pieces of 1 cm and the carrot into thin slices.
-
Chop the parsley roughly.
-
Rinse the mussels in a colander under running water and let it drain.
-
Tap mussels that do not automatically close against the work surface.
-
Remove mussels that are not yet closed and broken mussels.
-
Put the olive oil in a mussel pan or casserole and place the mussels on it.
-
Divide the spring onion, carrot and a little bit of parsley.
-
Cook the mussels in 6-8 minutes until all the shells are open, shake the pan regularly.
-
Spoon the mussels in deep plates and keep them warm under aluminum foil.
-
Puree the walnuts in the food processor with 100-150 ml of mussel liquid and the remaining parsley into a sauce.
-
Add more moisture if necessary.
-
Pour 1 tablespoon walnut sauce over each plate with mussels.
-
Give the remaining sauce to dip the mussels.
-
Tasty with baguette and salad.
-
20 minMain dishgarlic, olive oil, paprika, oriental wok vegetable, tomato cubes, fish bouillon tablet, Mussels, fresh coriander, flatbread,mussels with garlic and coriander
-
35 minMain dishOven vegetable fresh vegetable grass, traditional olive oil, fennel seed, fennel sausage, lemon, fresh parsley, garlic, cherry tomatoes on the branch,traybake with meatballs, vegetable fries and gremolata
-
25 minMain dishMacaroni, fine herring fillets in tomato cream sauce, creme fraiche, medium dry sherry, red, yellow and green peppers, Cherry tomatoes, green olives without seeds, fresh parsley,pasta salad with paprika and herring
-
50 minMain dishfrozen puff pastry, tapenade of sundried tomatoes in pot, traditional olive oil, fresh spinach, zucchini, medium sized egg, ground mature cheese 48,plate pie with spinach and zucchini
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it