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Emilia

Emilia Molinari

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Recipe of Mussels with peppers
Recipe

Mussels with peppers

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This recipe is a very rich entree that is served cold for hot days. Accompany with slices of peasant bread, olives, and arms a whole Spanish meeting. Pamper everyone with this delight!
Learn more about Emilia Molinari

Ingredients

6 portions
  • 600 grams mussel, medium with shell
  • 1 red pepper
  • 1 green bell pepper
  • 1 tablespoon lemon juice
  • 2 tablespoons mashed tomatoes, concentrated
  • 5 tablespoons olive oil
  • 1/2 teaspoons paprika
  • salt, and pepper to taste

Preparation

Wash the mussels in cold water. Put in a saucepan, a liter of water to boil with salt. Put the mussels in, let cook until everyone is open. Pass to a strainer to cool down, save the cooking water.
Heat the oven to 200ºC. Cut the peppers into 2, place them with the cut down on the oven tray, roast them, then put them in a plastic bag for 5 minutes. Peel and cut into 1 cm squares. Season with salt and pepper. Cook a little in a pan with olive oil until soft. Let cool.
Prepare the sauce by mixing the tomato puree, paprika, lemon juice and a little cooking juice of the mussels, salt, pepper and olive oil. Divide the peppers in the glasses, arrange the mussels on top. Finally distribute the sauce. Serve very cold.

PRESENTATION

Garnish with a few leaves of mint or basil.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (2)
Marco Benitez
10/09/2017 17:38:56
Debe saber delicioso. Vamos a experimentar
Marcelo Abud
29/11/2015 19:46:20
A través de iOS Buena

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