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Mussel pot with fresh herbs
A tasty Dutch recipe. The main course contains the following ingredients: fish, fresh mussels (2 kg), onion, garlic, fresh chives (25 g), fresh parsley (30 g), fresh chervil (15 g), butter, fish stock tablet, dry white wine and cream fraiche (125 ml).
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Ingredients
Directions
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Wash mussels thoroughly under cold running water. Broken shells and open mussels that do not close after a firm tap. Slice onion and garlic and finely chop. Cut chives into 1 cm pieces. Cut stalks of parsley, chop coarsely. Cut chervil leaves from stalks.
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Heat (butter) pan of butter, onion and garlic gently for 2 minutes. Fill the bouillon tablet over the pan. Stir in wine and crème fraîche and heat for 1 minute. Mussels and herbs in pan, put lid on pan. Cook mussels over 5 to 8 minutes on high heat until all the shells are open. Pan shake well once in a while. Remove unopened shells. Serve mussels in pan, with crispy baguette.
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Nutrition
445Calories
Sodium3% DV65mg
Fat54% DV35g
Protein46% DV23g
Carbs3% DV10g
Fiber12% DV3g
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