Saturday, February 2, 2013

Pickled mussels casserole the devil

Pickled mussels casserole the devil
1 can pickled mussels, ½ clove garlic, ½ small onion, 1 tomato, 30 g of extra virgin olive oil, white wine 50 g, 1 dash of brandy, ½ teaspoon paprika, ½ pepper, 125 g water (or broth to cook the mussels), chopped parsley, fresh chilli and oregano.
Drain the mussels and reserve the liquid. Chop the garlic and rehógalo. Add chopped onion and póchala. Add chopped tomatoes and cook. Take off the heat paprika and wine. Reduced during five minutes and incorporates water (or broth mussels).
Simmer five minutes and add the reserved liquid. Give a boil and cuélalo.Cuando is warm, add the mussels and parsley. Put the mussels in a casserole and salséalos. Serve with a slice of pepper and a little oregano on top.

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