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Mussels in Cream and White Wine Sauce
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- 10 - 15 sprigs fresh parsley, leaves only
- 220 g onions, quartered
- 1 - 2 garlic cloves, to taste
- 45 g extra virgin olive oil
- 1000 g fresh mussels, scrubbed and debearded
- 150 g dry white wine
- 1 pinch salt
- 1 pinch ground black pepper
- 100 g double cream
- per 1 portion
- 935 kJ / 223 kcal
- 6 g
- 5 g
- 17 g
- 0.9 g
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