Zeeuwse mussels with nectarine salad

Name: Zeeuwse mussels with nectarine salad
Total time: 20 min
Yield: 4
Ingredients: 4 cocktail stoma tomatoes; 3 bunch onions; 2 kg fresh sea mussels; 5 tablespoon olive oil; 3 toes garlic; 1 yellow bell pepper; 3 tablespoon leaf parsley; 5 sinaapel; full hand full hand basil leaves; 4 nectarine

Ingredients

Directions

Cut the tomatoes into six parts each.
Cut two spring onions into pieces of two cm and a bunch of spring in wafer-thin rings.
Rinse the mussels in a colander under cold running water.
Let them drain well and remove broken mussels and mussels that do not automatically close after a large tap on the work surface.
Heat two tablespoons of olive oil in a large (mussel) pan and gently rub the garlic slices for a minute.
Put the mussels in the pan and divide the peppers, tomatoes, pieces of spring onions and parsley in between.
Cover the pan with the lid and cook the mussels in 6-8 minutes until done, shake the pan occasionally.
In the meantime, whisk the orange juice with three tablespoons of olive oil into a dressing.
Wash the nectarines under running water and pat dry with kitchen paper.
Cut the nectarines each into eight parts and halve the segments.
Spoon the nectarine with the basil leaves and rings of spring onions through the dressing.
Serve the mussels in the pan and add the nectarine salad.
Tasty with baguette.