Firebarns Original

A recipe for Spanish mussels spiced up with our Original hot sauce, perfect for the season in full swing. Served with a picata made with almonds, parsley, garlic, bread and a few drops of Original hot sauce, this recipe is sure to please!

FIREBARNS ORIGINAL SPANISH MUSSELS

Name: FIREBARNS ORIGINAL SPANISH MUSSELS
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 1 lbs of mussels; ½ cup of white wine; 1 clove of garlic, minced; 50 ml of olive oil; 3 tomatoes, finely diced; 1 shallot, finely chopped; 1 tablespoon of Original hot sauce; 1 tbsp. of smoked paprika; 1 green onion, chopped; Salt and pepper to taste; 1 cup of parsley; 100 g of almonds; 125 ml of olive oil; 1 clove of garlic, minced; 1 large slice of bread, toasted and cut into small cubes; A few drops of Original hot sauce

Noté 5.0 étoiles par 1 utilisateur(s)

Portions

2

Préparation

15 minutes

Cuisson

15 minutes

Auteur

Frank Menard

A recipe for Spanish mussels spiced up with our Original hot sauce, perfect for the season in full swing.

Served with a picata made with almonds, parsley, garlic, bread and a few drops of Original hot sauce, this recipe is sure to please!

Image of FIREBARNS ORIGINAL SPANISH MUSSELS

Ingrédients

1 lbs of mussels
½ cup of white wine
1 clove of garlic, minced
50 ml of olive oil
3 tomatoes, finely diced
1 shallot, finely chopped
1 tablespoon of Original hot sauce
1 tbsp. of smoked paprika
1 green onion, chopped
Salt and pepper to taste

Picata Ingredients

1 cup of parsley
100 g of almonds
125 ml of olive oil
1 clove of garlic, minced
1 large slice of bread, toasted and cut into small cubes
A few drops of Original hot sauce

Préparation

In a food processor, combine all Picata ingredients and set aside.
In a large saucepan over medium heat, sauté the garlic and shallot for 2-3 minutes. Then add the diced tomatoes, smoked paprika, Original hot sauce and white wine.
Bring the mixture to the boil and add the mussels, cover and cook until the mussels open. Discard any that haven't opened.
Serve with broth and Picata, sprinkled with green onions.