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Mussels with herbs and greek yogurt sauce

25'

Dish

Main course

Complexity

normal

Ingredients

Some thyme
1 chives
1 cup of white wine
1 clove of garlic
1 diced celery
1 Greek Yogurt Olympus 10% fat
1kg of mussels
Some tarragon
1 Olive oil

Preparation

After cleaning the mussels sauté the garlic in hot oil. When garlic browned add the mussels and celery and deglaze with white wine. Cover with a lid and cook over low heat for a few minutes (until all the mussels have opened). Once cooked, add the Greek Yogurt Olympus and the spices (if necessary, add a little water) and mix. Salt to taste.

Products Used

Packshot image

Energy

  • 557 kJ / 134 kcal

Fat

  • 10 g

of which saturates

  • 6,2 g

Carbohydrate

  • 4 g

of which sugars

  • 4 g

Protein

  • 7 g

Salt

  • 0,18 g

Nutrition info per 100 g

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