DinnerBooks
Mussels with Samfaina

Mussels with Samfaina

Cooking Time45 m
Ingredients9
DifficultyEasy
0
0
Ricky NymanRicky Nyman
The blue mussels meet a warm mix of peppers, onions and peg nuts that quickly fill the kitchen with lovely fragrances. A dashed sherry and a little dragon give the nuts extra speed and depth. Mussels Samfaina becomes a nice little appetizer, simple but with a lot of character.

  • Categories

    Starter

  • Yields

    12Pieces

  • Cooking Methods

    Kokt

Ingredients

  • Step: 1
    12 pc blue mussels (or green shell)
  • Step: 2
    1 pc red pepper
  • Step: 3
    1 pc yellow onions
  • Step: 4
    1/2 msk olive oil
  • Step: 5
    2 msk peanuts
  • Step: 6
    1 1/2 msk sherry or champagne vinegar
  • Step: 7
    1/2 msk picked dragon leaves
  • Step: 8
    salt
  • Step: 9
    pepper

Instructions

  • Step: 1
    Wash and scrub the mussels. Put them in boiling water and boil until they open. Take the mussels out and cool them. Save the scales.
  • Step: 2
    Share and core from the pepper. Scale the bulb. Finhack onions and peppers. Fresh this on low heat in olive oil until it is soft.
  • Step: 3
    Roast the peanut cores in dry forehead. Turn them down and add vinegar. Salt and pepper. Finhack dragon and move it down.
  • Step: 4
    Put the vegetable pipe at the bottom of the mouse shell. Top with a mouse and a few drops of olive oil.

Näring

Calories40kcal
Fat2g
Serving Size12pc

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