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Chloe 21
Mussel mustard soup
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Ingredients
Directions
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Check the mussels. Remove open mussels that do not close to the work surface after a tap.
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Boil the mussels with the onion, thyme and wine covered for 6-7 minutes until the shells are open.
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Remove the mussels from the pan and strain the cooking liquid. If necessary, top up to 800 ml with water. Hold 12 mussels with a shell and separate the rest of the mussels from the shell.
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Heat the butter and fry the leek with the curry 3-4 minutes. Sprinkle with flour and cook for 1 minute.
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Pour the cooking liquid into portions with stirring and cook for 2-3 minutes. Stir in the cream and mustard. Scoop the loose mussels through.
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Serve the soup in bowls, place the mussels with a shell and sprinkle with the celeriac.
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Nutrition
425Calories
Sodium0% DV0.9g
Fat35% DV23g
Protein34% DV17g
Carbs6% DV19g
Fiber12% DV3g
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