For ➋-➍*2 kg mussels
1 onion
2 garlic cloves
1 red pepper
3 tbs olive oil
1 ts dried thyme
1 dl dry sherry, at room temperature
200 g firm tomatoes, cut & drained
Rinse the mussels. Cut the onion, the garlic and the pepper in small chunks.
Heat the oil in the wok. Fry the vegetables for 2 m. Add thyme. Add mussels. Sprinkle sherry. Add tomatoes. Fry on high heat until all mussels are open, about 3-5 m.
Heat the oil in the wok. Fry the vegetables for 2 m. Add thyme. Add mussels. Sprinkle sherry. Add tomatoes. Fry on high heat until all mussels are open, about 3-5 m.
Serve with warm brown bread. And a very dry sherry at room temperature.
*For ➍ as a starter.
Read the related clams in sherry tapa recipe.
