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Nicola
Zeeuwse mussels
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Ingredients
Directions
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Rinse the mussels under running water.
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Remove broken mussels.
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Give mussels that do not automatically close a big tap on the work surface.
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Throw them away if they still do not close.
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Put the mussels in a large pan and grind a good pepper.
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Cut the leeks into thin rings and cut the onion.
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Divide the leeks, onion and herbs between the mussels.
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Do not add water, there is enough moisture from the mussels themselves.
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Put the lid on the pan and bring the mussels to the boil.
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Let the mussels cook over medium-high heat for six to eight minutes until all the shells are open.
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Shake the pan regularly.
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Put a ladle of mussel liquid from the pan in a bowl and stir in the mustard.
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Put the mussels in large deep plates.
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Serve the mustard sauce to dip the mussels.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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