Filter
Reset
Sort ByRelevance
Jmorris
Spanish mussel pan
Amêijoas na cataplana - Mussels in the cataplana
Share
Tweet
Pin
Whatsapp
Print
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..
Blogs that might be interesting
-
15 minMain dishPepper steak, goat cheese natural 55, thyme, olive oil,pepper steak with goat's cheese and thyme
-
25 minMain dishonion, garlic, fresh ginger, Red pepper, rapeseed oil, mealworms, garam masala, tomato paste, coconut milk, vegetable stock, frozen fodder kale bunches, frozen garden peas, mini-naan bread, Greek yoghurt,mealworm curry with yoghurt and naan bread
-
35 minMain dishmussel, lean bacon, (olive oil, leeks, (fresh) thyme leaves, White wine, mustard, creme fraiche,mussels with leeks, bacon and mustard
-
115 minMain dishbaking flour, mild olive oil, sundried tomato tapenade, fresh puff pastry, misticanza salad,whole cauliflower in puff pastry
Nutrition
1.04Calories
Sodium0% DV5.4g
Fat58% DV38g
Protein120% DV60g
Carbs33% DV98g
Fiber32% DV8g
Loved it