Encornet
Mussels a la Devil or Spicy
Ingredients
| Cooked Mussels NUCHAR | 200 g |
|---|---|
| Large onion | 1 |
| Garlic | |
| Pepper | |
| Cayenne |
Vinaigrette/sauce
| Salt | |
|---|---|
| Olive oil | |
| Crushed tomato | |
| Paprika from the sweet vera | |
| Spicy paprika | |
| White wine | |
| Laurel | |
| Fresh parsley | |
| Cloves | |
| Lemon zest |
Preparation time: 15 minutos
Serves: 6
Dish type: Tapa
View Video recipe
Elaboration
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First heat the mussels in a bain-marie for 4 minutes in their packaging, remove and filter the water that remains from the mussels and reserve.
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Pendant ce temps, faites frire l’oignon et l’ail coupés en petits morceaux jusqu’à ce qu’ils soient bien dorés, saler et poivrer. Add the white wine, let the alcohol evaporate, then leave it and drink it for two minutes.
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Add the tomato pulp, the paprikas, the piment moulu, the laurier feuille, the clous de girafle and the zeste de citron, as well as the water that we have reserved the moules. Add mussels. Cook for 5 minutes.
Dish finishes
Serve the mussels on individual plates with chopped parsley and slices of toasted bread.
Tricks
1- Pour increase the flavor of the tomato, add at the end of the cuillères to vinaigre coffee, this is an exhausteur of goût that is a touch fraîche to the preparation.2- You can increase the sensation of the epic by adding some Tabasco gouttes.
