Mussels in spicy tomato sauce

Saute the cucumber with a cheese slicer in long strips. Mix the cucumber ribbons with the rice vinegar.

Remove the mussels that are broken or remain open when you tap them.

Rinse the rest of the mussels in cold water and remove the ones that are now open. Let the good mussels drain in a colander.

In the meantime, remove the skin from the chorizo ​​and slice the sausage into slices. Chop the shallot.

Heat a soup pot without oil or butter and fry the chorizo ​​over medium heat 3 min.

Add the shallot and fruit 30 sec. with it. Add the tomato frito and mussels.

Cook the mussels over a high heat with the lid on the pan in 6 minutes until done. Shake the pan regularly.

Divide the mussels with the sauce over the plates. Serve with the salad.