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Mussel vegetable crunch

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Origin of dish:  France
Type of cooking:  Hob
Preparation time: 25 minutes
Cooking time: 80 minutes
Ingredients (serves 4):


Scrub the mussels and remove any which are open.
Pour the white wine into a pan.
Add the chopped shallots, thyme and bay leaves.
Add the mussels to the pan and leave them to open up.
Shell the mussels and reduce the juice by a quarter.
Dice the vegetables and heat in 2 tbsp olive oil in a separate pan for 10 minutes in 2 tbsp olice oil over a gentle heat.
Pre-heat the oven to 180°C (GM 6).
Cut the tortillas into discs and pop them in the oven on a baking tray with 50ml olive oil and the chopped parsley and chives.
Sauté two quartered tomatoes in 25ml olive oil.
Add the mussel juice and heat for a few minutes, then blend in a food processor and season.
Arrange the mussel mixture on a plate, top with a disc of tortille and drizzle with the tomato sauce.
Advice: Recommended wines:
Light reds such as Saumur Champigny and Maçon
Rosés such as Bandol and Tavel
whites such as St Véran, Sancerre and Pouilly

User comments

another free recipe every day

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