Filter
Reset
Sort ByRelevance
Cait713
Mussels with herbs and celery
A tasty recipe. The lunch contains the following ingredients: fish, mussels (2 kg), garlic (in thin slices), celery (in curves), olive oil, dry white wine, flat parsley ((20 g), leaves chopped) and sage (chopped) .
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Rinse the mussels in plenty of cold water.
-
Remove open and damaged shells.
-
Leave the mussels in the water.
-
Heat 1 tbsp olive oil and fry the garlic and celery for 1 min.
-
Drain the mussels and add the wine to the celery mixture.
-
Shovel.
-
Cook on high heat with the lid on the pan for 5 min.
-
Shake regularly.
-
Add the parsley and sage.
-
Bring 1 more time to boil, scoop and serve.
-
Delicious with spiced ribs of garlic / rosemary from the oven (bag of 600 g, frozen) and a creamy coleslaw..
-
20 minLunchwater, beef broth tablet, celery, fresh parsley, fresh celery, fresh soup balls, fresh sugarsnaps, frozen garden peas, dried tarragon, extra virgin olive oil, fresh multigrain baguette,garden herb soup
-
25 minLunchbutter, onion, celeriac, mix for pizza bottom, flour, creme fraiche, full curd cheese, bacon, olive oil, vinegar, mixed salad,flammkuchen with bacon and celeriac
-
25 minLunchzucchini, olive oil, (freshly ground) pepper and salt, flat bread natural, Quorn finely chopped, Japanese soy sauce, Piccalilly,naan bread with zucchini, quorn and piccalilli
-
20 minLunchvine tomato, lamb's lettuce, arugula, celery strips, walnuts, extra mature cheese, chives, low-fat yogurt, halvanaise, mustard, curry powder,tomato carpaccio with celery and cheese
Nutrition
165Calories
Sodium30% DV720mg
Fat11% DV7g
Protein36% DV18g
Carbs3% DV8g
Fiber16% DV4g
Loved it