This recipe is a delicious appetizer served cold for hot days. Serve with slices of rustic bread, olives, and create a whole Spanish gathering. Treat everyone with this delight!
Wash the mussels in cold water. Bring one liter of water with salt to a boil in a pot. Add the mussels and let them cook until all are open. Transfer to a colander to cool, reserving the cooking water.
Preheat the oven to 200ºC. Cut the peppers in half, placing them cut side down on a baking tray, roast them, then place them in a plastic bag for 5 minutes. Peel and cut into 1 cm cubes. Season with salt and pepper. Cook a little in a skillet with olive oil until soft. Let cool.
Prepare the sauce by mixing the tomato puree, paprika, lemon juice, and a bit of the mussel cooking liquid, salt, pepper, and olive oil.
Distribute the peppers in the cups, place the mussels on top. Finally, pour the sauce over. Serve very cold.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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