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Michele Leigh Pinette Pierce
Tough autumn salad with mussels
Salad with chorizo, apple and mussels.
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Ingredients
Directions
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Remove the mussels that are broken or remain open when you tap them. Rinse the mussels in cold water and remove the ones that are now open.
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Put them in the mussel pan with the water and cook over 6 minutes on a high heat. Shake the pan regularly.
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Meanwhile cut the chorizo slices in half.
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Cut the unpeeled apples into quarters, remove the cores and cut the flesh into thin slices.
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Tear the bread into small pieces.
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Heat a dry frying pan without oil or butter and fry the chorizo for 5 minutes on medium heat. Times regularly.
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Meanwhile, pour the mussels and remove half of the shell.
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Remove the chorizo from the pan and drain on kitchen paper.
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Add the oil to the remaining cooking fat and fry the bread pieces in 5 minutes. Change regularly.
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Meanwhile, beat a dressing of vinegar, oil and honey. Season with pepper and salt.
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Mix the lettuce, chorizo, apple and mussel meat with the dressing in a large bowl.
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Divide the croutons and the rest of the mussels in the shell.
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Nutrition
680Calories
Sodium0% DV1.325mg
Fat48% DV31g
Protein76% DV38g
Carbs20% DV59g
Fiber16% DV4g
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