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Mussels in a spanish way
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Ingredients
Directions
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Bake the baguette in the oven.
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Rinse the mussels well with cold water and remove damaged specimens.
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Chop the garlic and cut the chorizo into thin strips.
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Remove most of the green from the leeks and the outer skin.
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Cut into rings and rinse if necessary under the tap.
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Cut the tomatoes into quarters, remove the flesh and then cut into small cubes.
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Fry the garlic, leeks and chorizo in the olive oil in a large saucepan over medium heat.
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Add the mussels, set the heat high and put the lid on the pan.
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Wait for 2 minutes until the bottom of the pan is hot again.
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Add the rosé and put the lid back on so that the steam stays in the pan.
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After 3 minutes, quickly add the tomato cubes and gently shake the pan with the lid again.
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Steam the mussels again for 3 minutes.
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Remove the branches from the tarragon and chop them coarsely.
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Squeeze the lemon.
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Drizzle the mussels in the pan with the tarragon and the lemon juice.
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Serve them in the pan with the baguette to be baptized.
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Cooking tip: if you do not have a pan that is big enough, do it in 2 times.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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