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Christinadavis
Mussel soup with fennel
A tasty Dutch recipe. The main course contains the following ingredients: fish, ready-to-cook mussels (a 2 kg), white wine, fennel, olive oil, onion (chopped), winter carrot (in thin slices), warm fish stock (of tablet), whipped cream and all-in-one.
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Ingredients
Directions
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Wash mussels under cold running water.
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Broken mussels and mussels that do not get thrown away after a good tap.
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In large pan mussels with white wine covered on high heat in 6-8 min.
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Cook, shake occasionally.
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Remove mussels with skimmer from pan and remove from shell; Keep 12 mussels in shell for garnish.
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Sieve covered with kitchen paper in bowl.
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Pour mussel liquid through sieve.
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Clean the fennel bulb, cut in four and cut into thin strips.
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Heat oil in large pan and fry 1 min.
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Add fennel and carrot for 1 min.
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Add mussel and fish stock and bring to the boil.
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Soup gently for 5-7 minutes until vegetables are al dente.
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Mix whipped cream and mussels without seashell.
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Soup for about 2 minutes, let it cook slowly and if necessary bind with a tie.
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Season with salt and pepper.
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Make soup in four wide bowls.
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Place mussels in shell in soup.
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Serve with hot baguette..
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Nutrition
215Calories
Sodium4% DV100mg
Fat25% DV16g
Protein14% DV7g
Carbs2% DV5g
Fiber8% DV2g
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