Filter
Reset
Sort ByRelevance
WILLIAM ROSSBACH
Zeeuwse mussels with nectarine salad
Share
Tweet
Pin
Whatsapp
Print
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.
-
30 minMain dishpizza bottom, onions, gormas 70, flat leaf parsley,pizza with gormas and parsley
-
40 minMain dishgrilled peppers in a pot, onion, black olives without pit, tomato, traditional olive oil, tagliatelle, fresh cod fillet, fresh basil,grilled cod
-
50 minMain dishsteak, garlic, ras el hanout, lemon juice, olive oil, orange pumpkin, Red onion, fresh sage leaves,steak skewers with pumpkin
-
15 minMain dishfusilli, medium sized egg, onion, traditional olive oil, garlic, mushroom soup vegetables, fresh pasta sauce funghi mix,fusilli with mushroom sauce and a boiled egg
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it