Sunday, August 23, 2015



1 kg mussels
1 cebolla large
2-3 cherry tomatoes
1/2 cup white wine
1/2 Tbsp Tomato paste
1 bay leaf
pepper to taste
parsley or coriander


Clean the mussels and remove any that do not close or have broken shells. Scrub the shells thoroughly under running water to remove dirt.
Cut the onions in julien.
Optional you can add two or three cherry tomatoes cut in half add the bay leaf, peppercorns, a pinch of salt and wine and 1/2 tablespoon tomato paste
Cook over high heat for 15 minutes. Add the mussels, cover the pot and cook , until all the mussels are open.
  Sprinkle over pererejil or coriander

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