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SPICED LAMB BURGERS WITH BLUE CHEESE & BACON

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ZEEUWS MOSSELPANNETJE

 ZEEUWS MOSSELPANNETJE


2 kg (4.5 lb) mussels, cleaned
400ml (13.5 fl oz) white wine or water
2 ribs celery, diced
1 carrot, peeled and diced
2 shallots, peeled and quartered
2 cloves garlic, peeled and minced
4 sprigs of parsley

2 tablespoons of mustard
2 tablespoons of mayonnaise
1 tablespoon of vinegar



1.Mix into a smooth sauce.

2.Put the wine or water, celery, carrots, shallots, garlic and parsley in a Dutch oven with a lid. Bring to a boil. Lift the lid, add the mussels and boil for seven to eight minutes, tossing the contents of the pan once or twice during that time. The mussels will open up and will be ready to eat.

3.To serve, place the pan on the table with an extra plate for the shells. Serve with fries and a dipping sauce. Use your fingers to pull the mussels out of the shells or a small fork, dip into the sauce and eat.

4.Mussels that remain closed after steaming should be discarded.

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