Zeeuwse mussels with orange

Name: zeeuwse mussels with orange
Total time: 25 min
Yield: 4
Ingredients: 1 tablespoon mustard; 150 gram Greek yoghurt; 3 bunch onions; 4 tablespoons leaf parsley; 2 kg msc fresh sea super mussels; 2 toes garlic; 2 tablespoons olive oil; 2 oranges

Ingredients

Directions

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