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Dsilveira
Moules au crème et cidre
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Ingredients
Directions
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Heat the butter in a large pan and fry the shallot.
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Add the garlic, thyme and bay leaf and fruit for another minute.
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Add the crème fraîche and cider and cook for a few minutes. Place the mussels in this sauce and briefly spoon over.
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Boil the mussels with the lid on the pan for about 10 minutes. Use a slotted spoon to remove them from the pan and place them on a dish. Remove the empty shells.
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Cook the sauce in half and season with pepper. Pour the sauce over the mussels and sprinkle with parsley.
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Nutrition
445Calories
Sodium0% DV0g
Fat43% DV28g
Protein54% DV27g
Carbs6% DV17g
Fiber0% DV0g
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