Santiago Mussels Recipe
Yield: 1Recipe by luhu.jp
Ingredients:
20: very fresh mussels in their shells, well, cleaned
1 pinch: of bittersweet paprika,
2 tbsp: sherry vinegar,
salt and pepper,
3 tbsp: chopped garlic,
1/4 cup: chopped union,
2 tbsp: chopped parsley,
3 tbsp: extra virgin olive oil,
Directions:
n a bowl, mix the finely chopped union, parsley, and garlic.
Add the olive oil, vinegar, salt, paprika and pepper. Place the bowl in
the refrigerator.
In a large pot, steam mussels until they open, around 4-5 minutes. Remove
immediately.
Remove the meat from the mussels, being careful not to break into pieces.
Add to the bowl with the other ingredients, gently covering the meat.
Thoroughly clean the interior of 1/2 of the shells.
When mussels are chilled, about 10 minutes, scoop up each one with a little
of the other ingredients and place them in the half shells.
Serve on a platter sprinkled with parsley and a touch of paprika. Buen
Provecho!
Contributor: Esther P
rez Solsona
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
Source from luhu.jp
Add the olive oil, vinegar, salt, paprika and pepper. Place the bowl in
the refrigerator.
In a large pot, steam mussels until they open, around 4-5 minutes. Remove
immediately.
Remove the meat from the mussels, being careful not to break into pieces.
Add to the bowl with the other ingredients, gently covering the meat.
Thoroughly clean the interior of 1/2 of the shells.
When mussels are chilled, about 10 minutes, scoop up each one with a little
of the other ingredients and place them in the half shells.
Serve on a platter sprinkled with parsley and a touch of paprika. Buen
Provecho!
Contributor: Esther P
rez Solsona
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
Source from luhu.jp