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Oriental mussels with fresh coriander mangosalsa
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Ingredients
Directions
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Cut the ginger into thin slices. Cut the garlic into slices. Cut the pepper into thin rings. Chop the coriander coarsely. Cut the bunch in thin rings. Squeeze the lime.
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Rinse the mussels under running water and place them in a large (mussel) pan. Throw away broken mussels, which do not close after a tap on the work surface. Sprinkle the wok oil and soy sauce over it and divide ginger, garlic, three quarters of the red pepper and a few tablespoons of coriander between the mussels. Bring the mussels with the lid on the pan to the boil. Shake for a moment and cook the mussels for 6-8 minutes until all the shells are open.
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Peel the mango and cut the flesh into small cubes. Mix in a bowl the mango with spring onions, the remaining red pepper and coriander and lime juice. Serve the mussels and add the salsa.
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Nutrition
420Calories
Fat22% DV14g
Protein86% DV43g
Carbs10% DV30g
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