Mussel pan with garlic sauce and raw vegetables

Name: mussel pan with garlic sauce and raw vegetables
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 2 kg Mussels; 125 ml creme fraiche; 3 bunch onions in rings; 1 pre baked boule baguette; 3 tablespoons mayonnaise; 1 clove garlic pressed; 1 tray roots 150 g

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).

Ingredients

Directions

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.
Shake occasionally.
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..