Filter
Reset
Sort ByRelevance
Cervaise
Sea-portuguese mussels
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Check the mussels. Throw broken specimens or mussels that do not close after a tap. Remove beards.
-
Heat the olive oil in a cataplana, a Portuguese pan, or a mussel pan, wok or skillet. Put half of the garlic and half of the mussels in the pan. Put half of the cut vegetables, the parsley, the bay leaves, the chorizo and the ham. Cover this layer with the rest of the mussels, the knob of butter and the remaining vegetables, garlic, ham, chorizo and parsley. Sprinkle cayenne pepper on it.
-
Pour the wine into the pan and bring to a boil. Temper the heat source. Leave mussels and the vegetable seasoning mixture for about 25 minutes with the lid on the pan. Scoop the contents of the pan occasionally.
-
When all mussels have opened, the dish that is finally sprinkled with coriander is ready. The cooking water from the mussels can be eaten as soup.
-
Eat fries, baguettes or rice and a salad with this dish.
-
15 minMain dishliquid margarine, pre-cooked baby potatoes, chilled mini cauliflower and broccoli, turkey breast à la minute, ground young cheese, salted cashew nuts,broccoli and cauliflower with fried potatoes
-
20 minMain dishonion, Red pepper, zucchini, traditional olive oil, beef meatballs, tomato cubes, frozen potato mash,summer stew with meatballs
-
60 minMain dishlimes, olive oil, garlic, Red pepper, ground cumin (djinten), ground coriander (ketoembar), cinnamon powder, prime rib,Cuban entrecotes à la minute
-
55 minMain dishmedium-sized flour, pork sausages, potato wedges seasoned (450 g), fresh thyme leaves, olive oil,cauliflower with sauces
Nutrition
475Calories
Sodium0% DV0g
Fat40% DV26g
Protein76% DV38g
Carbs6% DV18g
Fiber0% DV0g
Loved it