For ➍2 kg mussels
2 onions
2 cloves garlic
1 tbs smoked paprika
½ ts peri peri
20 cl white wine
33 cl passata tomato frito
20 g flour
45 g Italian or Spanish ham s.a. Serrano
50 g Manchego
fresh flat-leaf parsley
juice 1 lemon
peanut oil
Rinse the mussels several times in cold water. Remove the beard.
Peel the garlic and onion. Squeeze the garlic. Cut 1 onion into rings and finely chop the other onion.
Heat some peanut oil in a mussel pot and fry the onion rings until translucent.
Add the mussels and deglaze with white wine. Bring to a boil under lid.
Shake up after a few m. Let it boil for another 2 m, or until the mussels open.
Remove from the heat and strain the mussels. Keep the mussel liquid.
Always remove the shell half to which the mussel is not attached.
Heat peanut oil in a frying pan. Fry the onion. Bake the smoked paprika powder and the periperi for 1 m while stirring. Add the flour and stir well. Add the passata.
Add 25 cl of mussel juice and let it boil for a few m.
Season with salt and lemon juice.
Reduce the heat after cooking time and add the mussels. Let them warm in the sauce for 1 m.
Finish with fine slices of ham, grated Manchego cheese and finely chopped parsley.
Serve with pasta, bread or rice.
Peel the garlic and onion. Squeeze the garlic. Cut 1 onion into rings and finely chop the other onion.
Heat some peanut oil in a mussel pot and fry the onion rings until translucent.
Add the mussels and deglaze with white wine. Bring to a boil under lid.
Shake up after a few m. Let it boil for another 2 m, or until the mussels open.
Remove from the heat and strain the mussels. Keep the mussel liquid.
Always remove the shell half to which the mussel is not attached.
Heat peanut oil in a frying pan. Fry the onion. Bake the smoked paprika powder and the periperi for 1 m while stirring. Add the flour and stir well. Add the passata.
Add 25 cl of mussel juice and let it boil for a few m.
Season with salt and lemon juice.
Reduce the heat after cooking time and add the mussels. Let them warm in the sauce for 1 m.
Finish with fine slices of ham, grated Manchego cheese and finely chopped parsley.
Serve with pasta, bread or rice.
