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Beth B.
Oven wrap with mussels and balsamic dressing
Try this delicious Ovenwrap with mussels and balsamic dressing
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Ingredients
Directions
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Preheat the oven to 200 ° C. Mix 3 tablespoons of oil with the Mexican spices.
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Brush the bowls lightly with the herb oil and cover them with the tortilla wraps so that a border of them crosses.
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Brush the dough with the rest of the herb oil and fry the dough bottoms in the middle of the oven in about 10 minutes until crisp and light brown. Allow to cool slightly.
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Cook the snow peas and the broccoli for 2 minutes. Drain and rinse cold water. Let it drain well.
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Heat the rest of the oil in a wok or skillet. Stir fry the vegetables in 2-3 minutes.
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Scoop the mussels through and bake for 2 minutes. Roast the pine nuts in a dry, hot frying pan until light brown.
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Mix the ingredients for the dressing and scoop them through the vegetable-fish mixture.
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Divide the slares over the wrap containers. Spoon the filling into the wrap containers and sprinkle the pine nuts over it. Garnish with chives.
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Nutrition
560Calories
Sodium0% DV0g
Fat45% DV29g
Protein42% DV21g
Carbs17% DV50g
Fiber0% DV0g
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