Filter
Reset
Sort ByRelevance
Dee Hurter
Mussels in sherry with roasted carrot
Sherry cooked mussels with carrot mix and garlic.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 180 ° C. Divide the root mix over a baking tray covered with parchment paper.
-
Divide the butter into pieces and sprinkle with salt and pepper.
-
Roast the carrot for about 35 minutes in the middle of the oven. Times regularly.
-
In the meantime, remove the mussels that are broken or remain open when you tap them.
-
Rinse the mussels in cold water and remove the ones that are now open. Leave them in cold water.
-
Slice the garlic. Heat the butter in the mussel pan and fry the garlic for 1 min.
-
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.
-
Meanwhile, cut the parsley fine. Grate the yellow skin of the lemon and cut the fruit into pieces.
-
Spoon the carrot onto a bowl and mix with the lemon zest and half of the parsley.
-
Sprinkle the mussels with the rest of the parsley and serve the lemon portions.
-
20 minMain dishchampions, olive oil, beef tarts, onions, Greek yoghurt, cucumber, fresh fresh mint, tomatoes,sandwich tartar
-
40 minMain dishflour, fresh yeast, dried yeast, sea salt, sea salt, extra virgin olive oil, cherry / Christmas, black olive, dried oregano,focaccia al pommodori barese
-
120 minMain dishtenderloin, unsalted butter, dijon mustard, mushrooms, garlic, traditional olive oil, parma ham, fresh puff pastry, medium sized egg, coarse sea salt,pork tenderloin and croûte
-
15 minMain disholive oil, vegetarian multigrain burgers, White beans, giant beans, semi-skimmed milk, fresh spinach, tomatoes, fresh cream cheese,white bean stew spinach tomato
Nutrition
585Calories
Sodium0% DV1.210mg
Fat34% DV22g
Protein106% DV53g
Carbs11% DV32g
Fiber16% DV4g
Loved it