Add the mussels, wine and lemon juice. ¼ cup freshly squeezed lemon. Pour the sauce (with tomatoes, onions and garlic) ingredients from the pan onto the plated mussels
Ingredients. Cut the mushrooms in half, or in quarters if large, and set aside. Remove from the heat and stir in the fromage frais or ricotta cheese, followed by the mint, coriander and salt
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