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Mussels with white wine
Mussels with celery, shallots, garlic, crème fraîche and white wine
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Ingredients
Directions
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Discard the mussels that stay open when you tap them. Rinse the mussels in cold water and remove the ones that are now open. Leave them in cold water.
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Cut the celery into 2 cm curves. Chop the shallots and finely chop the garlic.
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Heat the butter in the mussel or soup pan and fry the celery, shallot and garlic for 3 minutes.
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Add the wine, pepper and salt if necessary and bring to the boil.
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Let the mussels drain. Add the vegetables to the pan and cook with the lid on the pan over a high heat for 8 minutes until done. Shake the pan regularly.
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Meanwhile cut the bread into slices.
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Scoop the mussels with a slotted spoon from the pan into a bowl, discard the mussels that are not open. Keep covered warm.
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Add the crème fraîche to the residual cooking liquid. Bring to the boil and cook for 1 min.
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Cut the parsley fine and pour through it. Pour over the mussels with the baguette.
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Nutrition
590Calories
Sodium39% DV945mg
Fat43% DV28g
Protein66% DV33g
Carbs14% DV43g
Fiber12% DV3g
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