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FABFELDMANNS
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).
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Ingredients
Directions
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Preheat oven to 225 ° C.
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Wash mussels, broken specimens and shells that do not close after tap.
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Mix in mussels with 1 tbsp crème fraiche and half of spring onions.
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Covered on high heat for about 8 minutes, until mussels are cooked.
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Shake occasionally.
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Bake bread in 6-8 minutes.
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Cut 1 tbsp finer even more finely.
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Stir in bowl of sauce of residual crème fraîche, 1 tbsp mayonnaise, wood chips, garlic and salt and pepper.
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In a bowl mix mayonnaise with 1-2 tbsp water and salt and pepper.
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Stir in the remaining bunch of spring onions and raw vegetables.
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Serving mussels with garlic sauce, raw vegetable salad and baguette..
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Nutrition
1.030Calories
Sodium24% DV580mg
Fat106% DV69g
Protein76% DV38g
Carbs21% DV63g
Fiber28% DV7g
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