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Mussels with crème fraiche and herbs (Mouclade)
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- 80 g shallots, cut in halves
- 5 sprigs fresh parsley, leaves only
- 40 g unsalted butter
g Pineau de Charentes
or 100 g Sherry
- 1 - 2 pinches ground pepper
- 1500 g bouchot mussels, fresh, cleaned
- 100 g crème fraîche
- 3 egg yolks
- per 1 portion
- 1569 kJ / 376 kcal
- 20 g
- 17 g
- 23 g
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