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Gsimmons
Mussels with cider and cream and mini vegetables
Mussels with apple cider, cream, haricots verts, asparagus broccoli, mini corncobs, red pepper and celery.
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Ingredients
Directions
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Rinse the mussels in plenty of cold water. Remove the mussels that are broken or remain open when you tap them. Let alone in cold water.
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Cut the stalk of the red pepper. Roll the pepper between your hands so that the seeds fall out. Cut the pepper into rings.
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Cut the rest of the vegetables into 3 pieces.
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Chop the shallots and finely chop the garlic.
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Heat the butter in a mussel or soup pot and fry the shallot for 1 min. Add the garlic and red pepper and fry for 1 min. Add the vegetables.
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Add the apple cider and the cream and bring to the boil.
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Let the mussels drain.
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Put the mussels in the pan and cook with the lid on the pan over a high heat for 8 minutes until done. Shake the pan regularly so that the bottom mussels come up.
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Remove the pan from the heat. Discard dense mussels. Scoop the open mussels and vegetables with the skimmer into a bowl. Pour the cooking liquid over it.
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Cut the celery fine. Sprinkle the mussels with them and serve immediately.
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Bon appétit! .
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Nutrition
380Calories
Sodium33% DV793mg
Fat23% DV15g
Protein76% DV38g
Carbs7% DV20g
Fiber16% DV4g
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