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.
-
60 minMain dishfrozen dough for savory pie, mushrooms, onion, sunflower oil, fresh parsley, medium sized egg, creme fraiche,mushroom pie
-
30 minMain dishleeks, garlic, smoked bacon, Mussels, sunflower oil, Dutch stir fry mix, baby potatoes,mussels with bacon and Dutch vegetables
-
30 minMain dishbeef rinse, lamp coil, cinnamon powder, clove powder, olive oil, shallot, garlic, Red pepper, yellow bell pepper, fresh date, banana, fresh parsley,turkish stew with onions and dates
-
25 minMain dishpandan rice, oil, chicken breast, Thai stir-fry mix, green curry paste, coconut milk, young capuchins,thai curry with chicken and capuchin
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it