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Francine Lizotte, Club Foody
Fresh mussels with walnut sauce
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Ingredients
Directions
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Cut the spring onion into pieces of 1 cm and the carrot into thin slices.
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Chop the parsley roughly.
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Rinse the mussels in a colander under running water and let it drain.
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Tap mussels that do not automatically close against the work surface.
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Remove mussels that are not yet closed and broken mussels.
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Put the olive oil in a mussel pan or casserole and place the mussels on it.
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Divide the spring onion, carrot and a little bit of parsley.
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Cook the mussels in 6-8 minutes until all the shells are open, shake the pan regularly.
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Spoon the mussels in deep plates and keep them warm under aluminum foil.
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Puree the walnuts in the food processor with 100-150 ml of mussel liquid and the remaining parsley into a sauce.
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Add more moisture if necessary.
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Pour 1 tablespoon walnut sauce over each plate with mussels.
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Give the remaining sauce to dip the mussels.
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Tasty with baguette and salad.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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