Ingredients:
-1 pound of mussels
-½ cup of white wine
-1 clove of garlic, finely chopped
50 ml of olive oil
3 tomatoes, finely diced
-1 French shallot, finely chopped
-1 tbsp. original Firebarns
-1 tbsp. smoked paprika
-1 green onion, chopped
Salt and pepper to taste
Picata Ingredients:
-1 cup of parsley
100 g. almonds
-125 ml. olive oil
-1 clove of garlic, chopped
-1 large slice of bread, previously toasted and cut into small cubes.
A few drops of the original Firebarns
Preparation:
In a food processor, combine all the ingredients for the Picata and set aside.
In a large saucepan over medium heat, sauté the garlic and shallot for 2 to 3 minutes. Then add tomatoes, paprika, Firebarns Original and white wine. Bring the mixture to a boil and add the mussels, cover and cook until the mussels open. (Discard any that have not opened).
Serve with broth and Picata and sprinkle with green onions.