Filter
Reset
Sort ByRelevance
Nicola
Zeeuwse mussels
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Rinse the mussels under running water.
-
Remove broken mussels.
-
Give mussels that do not automatically close a big tap on the work surface.
-
Throw them away if they still do not close.
-
Put the mussels in a large pan and grind a good pepper.
-
Cut the leeks into thin rings and cut the onion.
-
Divide the leeks, onion and herbs between the mussels.
-
Do not add water, there is enough moisture from the mussels themselves.
-
Put the lid on the pan and bring the mussels to the boil.
-
Let the mussels cook over medium-high heat for six to eight minutes until all the shells are open.
-
Shake the pan regularly.
-
Put a ladle of mussel liquid from the pan in a bowl and stir in the mustard.
-
Put the mussels in large deep plates.
-
Serve the mustard sauce to dip the mussels.
-
60 minMain dishchicken bolts, olive oil, serrano ham, garlic, beef tomatoes, Red pepper, White wine,chicken with tomatoes and ham from the oven
-
25 minMain dishfresh mussels, tomato cubes, Red wine, garlic, traditional olive oil, fresh Italian stir-fry vegetables, fresh basil, brown baguette,Italian mussels
-
90 minMain dishdough for savory pie, unsalted butter, fennel bulb, Brie, artichoke heart in tin, medium sized egg, fresh cream, dried tarragon, salted cashew nuts,fennel quiche
-
40 minMain dishpork tenderloin, spring / forest onion, bacon, breakfast bacon, ketjapmarinademanis, soy sauce, sambal Badjak, garlic, apricot jam, Orange Marmelade, butter, liquid baking product, sherry, cooking cream, Red pepper,oriental pork tenderloin
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it