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GINNYKAE
Spaghetti with mussels and white wine
A tasty Italian recipe. The main course contains the following ingredients: fish, mussels, dry white wine, spaghetti, olive oil, garlic (finely chopped), whipped cream, fish bouillon tablet (crumbled), fresh parsley ((30 g) and finely chopped).
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Ingredients
Directions
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Wash mussels well.
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Broken mussels and mussels that do not close after tap on the counter, discard.
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Place mussels in large pan and add wine.
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Mussels covered in 5-7 minutes of cooking.
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Pan good shaking three times.
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Keep away from mussels.
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Pack a quart of mussels in aluminum foil.
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Rest the rest of mussels on the baking tray to cool down quickly.
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Grease the sieve with a moist tea towel and pour it over a bowl of cooking water.
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Cook the spaghetti according to the instructions.
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Heat oil with garlic in saucepan.
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Add mussel liquid, whipped cream and crumbled bouillon tablet.
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Boil the sauce and simmer in 5 minutes.
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Take cooled mussels out of shell.
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Mussels with half of parsley stir in sauce.
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Season with salt and pepper.
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Drain spaghetti and mix in mussel sauce.
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Spread pasta over four deep plates and sprinkle with the rest of parsley.
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Keep the mussels in the shell on pasta..
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Nutrition
900Calories
Sodium16% DV379mg
Fat66% DV43g
Protein66% DV33g
Carbs26% DV77g
Fiber20% DV5g
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