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Mussels in sherry with roasted carrot
 
 
4 ServingsPTM55 min

Mussels in sherry with roasted carrot


Sherry cooked mussels with carrot mix and garlic.

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Directions

  1. Preheat the oven to 180 ° C. Divide the root mix over a baking tray covered with parchment paper.
  2. Divide the butter into pieces and sprinkle with salt and pepper.
  3. Roast the carrot for about 35 minutes in the middle of the oven. Times regularly.
  4. In the meantime, remove the mussels that are broken or remain open when you tap them.
  5. Rinse the mussels in cold water and remove the ones that are now open. Leave them in cold water.
  6. Slice the garlic. Heat the butter in the mussel pan and fry the garlic for 1 min.
  7. 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.
  8. Meanwhile, cut the parsley fine. Grate the yellow skin of the lemon and cut the fruit into pieces.
  9. Spoon the carrot onto a bowl and mix with the lemon zest and half of the parsley.
  10. 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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