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Mussel mustard soup
 
 
4 ServingsPTM25 min

Mussel mustard soup


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Directions

  1. Check the mussels. Remove open mussels that do not close to the work surface after a tap.
  2. Boil the mussels with the onion, thyme and wine covered for 6-7 minutes until the shells are open.
  3. 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.
  4. Heat the butter and fry the leek with the curry 3-4 minutes. Sprinkle with flour and cook for 1 minute.
  5. 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.
  6. 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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