Mussels, zucchini and boiled eggs
Instructions
Fry the onion, add the courgettes and cook slowly.
Enter the mussels and 750 g of vegetable broth.
Let boil for 10 minutes.
Combine the egg whites all that remains, mix with the leftover broth and mussels liquid passed to pass.
Cook again for a while and serve.
Ingredients and dosing for 8 persons
- 1000 g of shelled mussels
- 500 g of boiled zucchini cut into strips
- 150 g of chopped onion
- 150 g of olive oil extra virgin
- 24 slices of toast (toast)
- 6 egg whites
- 100 cl of vegetable broth
- Salt
- Pepper