| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Cantabrian |
Jude2 |
1 |
servings |
INGREDIENTS
| 3 |
kg |
Mussels in shells |
| 25 |
g |
Butter |
| 1 |
lg |
Red pepper |
| 1 |
lg |
Green pepper |
| 6 |
sm |
Onions |
| 3 |
|
Cloves garlic |
| 3 |
|
Tomatoes |
| 1 |
c |
Dry white wine |
| 2 |
|
Bay leaves |
| 2 |
ts |
Minced chilli |
| 1 |
ts |
Paprika |
|
|
Salt |
|
|
Lemon juice |
|
|
Breadcrumbs |
|
|
Parsley |
INSTRUCTIONS
Clean mussels. Place in a large pan with just enough water to cover
the bottom. Cover and bring to the boil and steam open the mussels.
As soon as mussels have opened, remove from pan.
Cool slightly, remove and discard top shell. Arrange mussels side by
side in an ovenproof dish.
Reserve 1 cup of cooking liquid.
Cut peppers in half. Deseed and dice. Peel and slice onions. Crush
garlic.
Melt butter in a frying pan and saut. peppers for 2 minutes.
Add onions and garlic. Saut. for 3 to 4 minutes over a high heat
stirring to prevent catching.
Blanch tomatoes in boiling water for one minute. Drain and plunge
into cold water.
Peel tomatoes and chop finely. Add to pan. Simmer uncovered for 2
minutes.
Add wine, bay leaves, chilli and paprika. Simmer uncovered for 15
minutes.
Add reserved mussel juice and boil for 5 minutes. Season with salt if
necessary.
Pour sauce over mussels. Sprinkle with breadcrumbs and grill until
golden.
Drizzle over lemon juice and garnish with parsley.
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