Mussel pan with garlic sauce and raw vegetables
A tasty recipe. The main course contains the following ingredients: fish, ready-to-cook mussels, crème fraîche, spring onions (in rings), pre-cooked boulogne baguette, mayonnaise, garlic (pressed) and carrots (150 g).
Preheat oven to 225 ° C.
Wash mussels, broken specimens and shells that do not close after tap.
Mix in mussels with 1 tbsp crème fraiche and half of spring onions.
Covered on high heat for about 8 minutes, until mussels are cooked.
Bake bread in 6-8 minutes.
Cut 1 tbsp finer even more finely.
Stir in bowl of sauce of residual crème fraîche, 1 tbsp mayonnaise, wood chips, garlic and salt and pepper.
In a bowl mix mayonnaise with 1-2 tbsp water and salt and pepper.
Stir in the remaining bunch of spring onions and raw vegetables.
Serving mussels with garlic sauce, raw vegetable salad and baguette..
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