Filter
Reset
Sort ByRelevance
EmThePuppyLover
Normandy mussels in cream sauce
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Wash the mussels and check them. Throw away broken specimens and mussels that do not close after a tap.
-
Melt butter in a (mussel) pan. Fry the leek soft and glassy. Put the mussels in the pan and add the wine. Bring to the boil and shake the mussels during cooking. The cooking time is about 5 minutes.
-
When the mussels have opened, pour the cooking liquid through a sieve placed on a saucepan. Keep the mussels warm in the pan, which may be placed on a hot plate.
-
Stir in the crème fraîche with the cooking liquid. Heat the sauce and season with salt and pepper. Pour this cream sauce over the mussels.
-
Tasty with boiled potatoes or mashed potatoes and a fresh green salad.
-
20 minMain dishunpolished rice, nasi-bami vegetables, wok oil, onions, ginger, ketjapmarinade, vegetarian schnitzel,vegetarian schnitzel with fried rice -
35 minMain dishfloury potatoes, leeks, fresh green beans, Cherry tomatoes, Italian meatballs, traditional olive oil, mustard,summer stew with Italian meatballs -
17 minMain dishhalf-to-half-chopped, rusk, paprika, curry powder, semi-skimmed coffee milk, meat spices, aroma, peanut oil,meatballs from erik van loo -
30 minMain dishWhite rice, onion, traditional olive oil, zucchini, medium sized egg, shredded young mature cheese 50, vine tomato, White bread,casserole of rice and tomatoes
Nutrition
475Calories
Sodium0% DV0g
Fat48% DV31g
Protein56% DV28g
Carbs5% DV14g
Fiber0% DV0g
Loved it