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Mussels arrabbiata
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Ingredients
Directions
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Heat the oil in a large pan where a lid fits.
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Fry the shallot in a low setting for about 4 minutes and add the pancetta, garlic, peppers and bay leaf.
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Fruit for 1 minute and stir in the tomato puree, tomato cubes and white wine.
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Leave to cook for a few minutes at a high setting.
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Remove the mussels that do not close properly after a tap against the work surface and scoop the good mussels through the sauce.
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Put the lid on the pan and steam the mussels for about 10 minutes at medium height until they open.
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Add the parsley and scoop the mussels well.
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Nutrition
245Calories
Fat17% DV11g
Protein42% DV21g
Carbs3% DV10g
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