Cantabrian Grilled Mussels

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Cantabrian Grilled Mussels Ingredients

3 kg Mussels in shells	2 Bay leaves
25 g Butter	2 ts Minced chilli
1 lg Red pepper	1 ts Paprika
1 lg Green pepper	Salt
6 sm Onions	Lemon juice
3 Cloves garlic	Breadcrumbs
3 Tomatoes	Parsley
1 c Dry white wine

Instructions for Cantabrian Grilled Mussels

Clean mussels. Place in a large pan with just enough water to cover the bottom. Cover and bring to the boil and steam open the mussels. As soon as mussels have opened, remove from pan. Cool slightly, remove and discard top shell. Arrange mussels side by side in an ovenproof dish. Reserve 1 cup of cooking liquid. Cut peppers in half. Deseed and dice. Peel and slice onions. Crush garlic. Melt butter in a frying pan and saut? peppers for 2 minutes. Add onions and garlic. Saut? for 3 to 4 minutes over a high heat stirring to prevent catching. Blanch tomatoes in boiling water for one minute. Drain and plunge into cold water. Peel tomatoes and chop finely. Add to pan. Simmer uncovered for 2 minutes. Add wine, bay leaves, chilli and paprika. Simmer uncovered for 15 minutes. Add reserved mussel juice and boil for 5 minutes. Season with salt if necessary. Pour sauce over mussels. Sprinkle with breadcrumbs and grill until golden. Drizzle over lemon juice and garnish with parsley. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized

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