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Mussels with garlic and mustard sauce
A tasty recipe. The main course contains the following ingredients: fish, prepared mussels, leeks (in rings), white beer (300 ml), fresh parsley (30 g finely chopped), butter, flour, egg (split (egg white is not used)), whipped cream and coarse mustard.
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Ingredients
Directions
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Wash and check mussels thoroughly.
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Broken shells and open ones that do not close after a tap.
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Spread the leek, beer and half of parsley over 2 large (mussel) pans.
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Mussels (1 kg per pan) covered for 6 to 8 minutes, until all the shells are open.
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Pan shake regularly.
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Make mussels and leeks in four large bowls with a skimmer.
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Keep mussels removed.
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Keep mussels warm (in the oven).
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Bring 400 ml of the measuring liquid from the measuring cup through the sieve, discard the remainder.
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Melt butter in a thick pan.
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Stir in flour and gently bake for 2 minutes.
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Add a portion of mussel juice that has been measured and add to a nice smooth sauce.
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In bowl, stir the egg yolk with whipped cream, mustard and 2-3 tsp.
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Of hot sauce.
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Mix the yolk mixture with the sauce and gently heat in the sauce, but do not let it boil again.
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Season with salt, pepper and possibly extra mustard.
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Create sauce over mussels.
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Scatter leftover parsley.
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Serve with Flemish fries or baguette and a green salad..
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Nutrition
490Calories
Sodium25% DV600mg
Fat51% DV33g
Protein50% DV25g
Carbs6% DV18g
Fiber8% DV2g
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