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WILLIAM ROSSBACH
Zeeuwse mussels with nectarine salad
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Ingredients
Directions
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Cut the tomatoes into six parts each.
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Cut two spring onions into pieces of two cm and a bunch of spring in wafer-thin rings.
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Rinse the mussels in a colander under cold running water.
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Let them drain well and remove broken mussels and mussels that do not automatically close after a large tap on the work surface.
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Heat two tablespoons of olive oil in a large (mussel) pan and gently rub the garlic slices for a minute.
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Put the mussels in the pan and divide the peppers, tomatoes, pieces of spring onions and parsley in between.
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Cover the pan with the lid and cook the mussels in 6-8 minutes until done, shake the pan occasionally.
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In the meantime, whisk the orange juice with three tablespoons of olive oil into a dressing.
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Wash the nectarines under running water and pat dry with kitchen paper.
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Cut the nectarines each into eight parts and halve the segments.
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Spoon the nectarine with the basil leaves and rings of spring onions through the dressing.
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Serve the mussels in the pan and add the nectarine salad.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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