Filter
Reset
Sort ByRelevance
Julie M
Italian mussel pan
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Rinse the mussels under cold water. Remove the damaged mussels and open mussels that do not close after a tap on the edge of the worktop. Place the mussels in a large pan.
-
Cross the tomatoes, put them in boiling water for a few seconds, peel them and cut into cubes. Keep separate.
-
Divide half of the garlic, Italian herbs and half of the olive oil over the mussels. Place the lid on the pan and throttle the mussels for 7-8 minutes at medium height until they are open.
-
In the meantime, heat the rest of the olive oil in a frying pan. Fry the rest of the garlic and onion and add the tomato cubes. Grind pepper generously.
-
Pour the tomato mixture over the mussels, shake briefly and serve with bread.
-
35 minMain dishtomato, onion, garlic, red pointed pepper, traditional olive oil, bacon cubes, spicy paprika powder, chicken drumsticks, dried thyme, chicken broth in pot,Hungarian chicken dish
-
75 minMain dishlemon, garlic, oregano, spicy paprika powder, cinnamon, olive oil, rib eye, fresh spinach, bunch onions, redpearl tomatoes,marinated ribeye with lemon and spinach salad
-
15 minMain dishyellow bell pepper, sundried tomatoes in oil, butter or margarine, Spinach, veal oysters, capers, salt and pepper,veal escalope with stir-fried spinach and caper gravy
-
20 minMain dishunwashed spinach, crumbly potato, Red onion, traditional olive oil, goat cheese with bacon, sundried tomatoes in oil, unroasted walnuts, dried thyme,spinach stew with goat's cheese
Nutrition
435Calories
Sodium0% DV0g
Fat31% DV20g
Protein46% DV23g
Carbs13% DV39g
Fiber0% DV0g
Loved it