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Mussels in saffron cream sauce
A tasty recipe. The starter contains the following ingredients: fish, mussels (roastlaar), saffron threads, spring onions, garlic, butter, curry powder, chilli powder, white wine (wine category 2) and cook cream (package `2 dl).
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Ingredients
Directions
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Wash mussels under running water.
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Mussels that do not close after a firm knock and remove broken ones.
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Place mussels in a large pan and heat them over a high heat in approx.
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5-7 minutes until all mussels are open.
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Meanwhile saffron threads for about 5 minutes in a bowl with 1/2 dl of hot water.
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Clean the forest onions and cut into rings.
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Garlic peel and finely chop.
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Mussels with scrape in bowl and keep warm under aluminum foil or in oven.
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Keeping mussel moisture.
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Melt butter in a frying pan.
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Fry the spring onion and garlic very gently for 3-4 minutes.
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Add curry powder.
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Stir in chilli powder, wine and saffron with liquid.
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Add mussel liquor and reduce the heat for 2-3 minutes on a high heat.
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Stir in the cream and heat the sauce for approx.
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1 minute.
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Spread mussels over four warm dishes or deep plates, pour sauce over them.
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Serve immediately..
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Nutrition
155Calories
Sodium32% DV760mg
Fat18% DV12g
Protein10% DV5g
Carbs1% DV3g
Fiber20% DV5g
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