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Recipe

Peas to the Marinera with mussels

30 mins
Low
3
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You can not stop trying these peas to the marinera, they are very rich, for a summer afternoon or very hot.
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Ingredients

4 portions
  • 1 kilo Whole Green Pea Legumes La Asturiana® *
  • 1/2 kilos mussel
  • 100 grams shrimp
  • 50 grams butter
  • 1/2 leeks
  • 1/2 glasses white wine, (from the wine glasses)
  • 1 shallot
  • Water
  • salt
  • tomato sauces

Preparation

Cook the peas steamed. While they are cooking, the mussels are prepared.
We place the mussels with a little white wine in a casserole dish.
When they open, drain the water and reserve that water for the seafood sauce.
We made the seafood sauce as follows: Chop the shallot and leek in brounoisse, pochamos the vegetable and when poached add a little flour and tomato sauce.
Sauté the whole set and wet it with the water of the mussels. Sprinkle with a little parsley and add salt.
We remove the mussels from the shell and mix the meat with the marinara sauce.
Once the peas are cooked, they drain in a large colander.
In a large casserole, melt the butter, add the peas and add the mussels and shrimp.
Mix all the ingredients with the sauce and put in a serving dish right away in the dishes also tempered.

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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
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