Spanish mussels
Photo credit : Cindy Boyce
Here’s a recipe that can easily be doubled if you have guests over for a mussel feast. I suggest you add a plate to each seat for everyone to have their own plate for their empty shells. It’s all in the details.
Particularities
- Serves2
- Prep time15 mins
- Cook time25 mins
- Timeout-
- FreezingNe se congèle pas.
Ingredients
- 1/2 cup of olive oil
- 3 garlic cloves,chopped
- 3/4 cup of Chorizo (mild or spicy), diced thinly
- 1 1/2 cup of green pepper, cored and diced thinly
- 1 cup of tomatoes, diced
- 1 laurel leaf
- 1/3 cup of tomato paste
- 1 cup of dry white wine
- Salt & pepper, as preferred
- 1 lb of mussels, washed
- A few parsley leafs
Steps
- Heat the olive oil in a large pot over medium heat then fry up the garlic, chorizo, bell pepper and tomato dices for 8 to 10 minutes, or until golden.
- Add the laurel leaves, tomato paste and white wine then season. Cook for 10 minutes while stirring occasionally.
- Add the mussels, cover then cook for 5 minutes. Remove the mussels that aren’t opened. Mix with the sauce then top with fresh parsley leaves.
- Serve in 4 deep plates.
Tips & tricks
Cannot be frozen. Enjoy Immediately.
Recipe published on August 19, 2018
