Spanish mussel pan

Name: Spanish mussel pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 tablespoons olive oil; 2 onions in half rings; 100 g chorizo in cubes; 1 tablespoon mild paprika; 1 look tomato cubes (400 g), drained; 2 kg Mussels; 1 thick slab ham (100 g), in cubes; 2 tablespoons fresh parsley finely chopped

Amêijoas na cataplana - Mussels in the cataplana

Ingredients

Directions

Heat oil in mussel pan or casserole and gently fry onion and chorizo for 5 minutes.
Stir in the paprika powder and tomato cubes and gently bake for a further 3 minutes, until the moisture has almost evaporated.
Meanwhile, rinse mussels under cold running water and allow to drain well in colander.
Broken specimens and open mussels that do not close (after a tap against countertop).
Mix the ham, parsley, salt and pepper with onion mixture.
Place mussels in a pan and add some of the onion mixture.
Put the lid on the pan and let the mussels simmer over a low heat for 8-10 minutes.
Serve mussels in pan, for example with bread and a fresh salad..