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Marie Medek Brenden
Stir-fried mussels with creamy lemon rice
A tasty Dutch recipe. The main course contains the following ingredients: fish, fresh mussels (2 kilos), lemon, butter, risotto rice (pack a 400 g), fish bouillon, bunch onions, garlic, fresh coriander (15 g), (freshly ground) pepper, dry white wine and fresh cream cheese.
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Ingredients
Directions
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Wash mussels under cold running water.
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Fold open mussels with a rounded edge against the counter, remove mussels that do not close.
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Clean the lemon well and grate the peel.
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Heat in half of butter.
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Rice already bake glassy baking.
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Add lemon zest, bouillon tablet and 6 dl of water and cook according to the instructions for use.
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In the meantime, clean the spring onions and cut them into pieces.
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Garlic peel and chop.
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Coriander coarsely chop.
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Heat up large casserole oil in wok or large frying pan.
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Mussels with spring onions and garlic bake for approx.
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3 minutes.
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Pour pepper over it, add wine and mussels for about 5 minutes when you're shoving or until all mussels are open.
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Sprinkle coriander over it and scoop mussels again.
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Rub the cream cheese and the rest of the butter through cooked rice.
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Season rice with pepper and create in four deep plates, half of mussels on it.
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Give the rest of mussels separately..
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Nutrition
775Calories
Sodium20% DV480mg
Fat48% DV31g
Protein66% DV33g
Carbs28% DV84g
Fiber8% DV2g
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