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Sandra Evans
Mussels in spicy tomato sauce
Mussels with cucumber, chorizo, tomato frito and shallot.
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Ingredients
Directions
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Saute the cucumber with a cheese slicer in long strips. Mix the cucumber ribbons with the rice vinegar.
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Remove the mussels that are broken or remain open when you tap them.
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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.
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In the meantime, remove the skin from the chorizo and slice the sausage into slices. Chop the shallot.
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Heat a soup pot without oil or butter and fry the chorizo over medium heat 3 min.
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Add the shallot and fruit 30 sec. with it. Add the tomato frito and mussels.
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Cook the mussels over a high heat with the lid on the pan in 6 minutes until done. Shake the pan regularly.
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Divide the mussels with the sauce over the plates. Serve with the salad.
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Nutrition
550Calories
Sodium0% DV2.000mg
Fat35% DV23g
Protein104% DV52g
Carbs11% DV32g
Fiber8% DV2g
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