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Dee Hurter
Mussels in sherry with roasted carrot
Sherry cooked mussels with carrot mix and garlic.
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Ingredients
Directions
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Preheat the oven to 180 ° C. Divide the root mix over a baking tray covered with parchment paper.
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Divide the butter into pieces and sprinkle with salt and pepper.
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Roast the carrot for about 35 minutes in the middle of the oven. Times regularly.
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In the meantime, remove the mussels that are broken or remain open when you tap them.
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Rinse the mussels in cold water and remove the ones that are now open. Leave them in cold water.
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Slice the garlic. Heat the butter in the mussel pan and fry the garlic for 1 min.
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Add the mussels and sherry and cook on high heat with the lid on the pan in 6 min. Until done. Shake the pan regularly.
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Meanwhile, cut the parsley fine. Grate the yellow skin of the lemon and cut the fruit into pieces.
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Spoon the carrot onto a bowl and mix with the lemon zest and half of the parsley.
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Sprinkle the mussels with the rest of the parsley and serve the lemon portions.
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Nutrition
585Calories
Sodium0% DV1.210mg
Fat34% DV22g
Protein106% DV53g
Carbs11% DV32g
Fiber16% DV4g
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