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Domriehl
Zeeuwse mussels with orange
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Ingredients
Directions
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Chop the parsley roughly.
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Cut the spring onion into thin rings.
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Clean the oranges.
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Cut half of the oranges in four and cut the quarters into slices.
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Squeeze out the other half of the oranges.
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Pour the olive oil into the mussel pan and spread slices of garlic over the bottom.
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Rinse the mussels in a colander under running water, drain briefly and place mussels that close in the mussel pan.
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Tap mussels that do not immediately close against the work surface and put them in the pan if there is movement.
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Remove broken mussels and mussels that do not contain any movement.
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Divide the orange slices with parsley and spring onions between the mussels.
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Pour the orange juice over it.
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Heat the mussels covered for 6-8 minutes on high heat until they are all open, shake off the pan.
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Keep the mussels warm in a large dish under aluminum foil.
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Cook half a portion of the cooking water over high heat.
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Stir in a bowl the yogurt with mustard and 50-75 ml of mussel cooking water to a dipping sauce.
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Serve with fries and a mixed salad.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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