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.
-
25 minMain dishmie, Red pepper, yellow bell pepper, bunch onion, medium sized egg, tap water, salt, bread-crumbs, Sesame seed, wheat flour, fresh plaice fillet, rapeseed oil, soy sauce,plaice fillet in a crispy sesame jacket
-
35 minMain dishbottle pumpkins, cloves of garlic, sunflower oil, steak strips natural, ginger, Red pepper, bunch onions, medium dry sherry, Japanese soy sauce, coriander,bottle gourd filled with steak strips
-
30 minMain dishnut rice, fennel bulb, sprig of rosemary, garlic, traditional olive oil, fillet of hare of the butcher, wild-fond, madeira cream sherry, Juniper berries, raisins,fillet of hare with nuts, raisin rice and fennel
-
35 minMain dishpork schnitzel, broken green beans, taco shells, oil, onion, green pepper, chilibones, salad cheese cubes,tacos with pork and white cheese
Nutrition
435Calories
Sodium0% DV0g
Fat31% DV20g
Protein46% DV23g
Carbs13% DV39g
Fiber0% DV0g
Loved it