Mussels in a spanish way

Name: mussels in a spanish way
Total time: 30 min
Yield: 4
Ingredients: 2 baguette; 4 kilo mussel; 3 toes garlic; 100 gram chorizo; 1 leeks; 4 tablespoon olive oil; 4 pomodori tomatoes; 2 glass spanish steed; 10 twig dragon; 1 lemon

Ingredients

Directions

Bake the baguette in the oven.
Rinse the mussels well with cold water and remove damaged specimens.
Chop the garlic and cut the chorizo into thin strips.
Remove most of the green from the leeks and the outer skin.
Cut into rings and rinse if necessary under the tap.
Cut the tomatoes into quarters, remove the flesh and then cut into small cubes.
Fry the garlic, leeks and chorizo in the olive oil in a large saucepan over medium heat.
Add the mussels, set the heat high and put the lid on the pan.
Wait for 2 minutes until the bottom of the pan is hot again.
Add the rosé and put the lid back on so that the steam stays in the pan.
After 3 minutes, quickly add the tomato cubes and gently shake the pan with the lid again.
Steam the mussels again for 3 minutes.
Remove the branches from the tarragon and chop them coarsely.
Squeeze the lemon.
Drizzle the mussels in the pan with the tarragon and the lemon juice.
Serve them in the pan with the baguette to be baptized.
Cooking tip: if you do not have a pan that is big enough, do it in 2 times.