Sea-portuguese mussels

Name: sea-portuguese mussels
Total time: 20 min
Yield: 4
Ingredients: 2 kilogram mussel; 3 tablespoon olive oil; 3 clove garlic; 3 onion; 1 Red pepper; 1 bunch fresh parsley; 1 laurel leaf; 100 gram chorizo; 1 thick slab cooked ham; 50 gram ham; 1 thick slab raw ham; 50 gram bacon; 20 gram butter; 1 pinch cayenne pepper; 1 dash Tabasco; 1 glass White wine; 2 teaspoon fresh coriander

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.