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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel and chop the onion and put it to soften in a pan with a little oil. Chop the green pepper and add it. | 2. Add a little salt and a little sugar (to the same extent), to remove the acidity. | 3. When they start to turn brown, chop the tomatoes and incorporate along with the two cayenne peppers. | 4. Cook over medium heat for 20-25 minutes. | 5. Blend with an electric mixer and set aside. | 6. Clean the mussels. | 7. Place in a pan, pour a glass of white wine, cover and cook until they open. | 8. Once opened, remove the mussels to a platter and keep warm. | 9. Strain the stock through a cheese cloth. | 10. Reserve the broth. | 11. Remove empty mussels and reserve the other mussels. | 12. Peel and rolled the garlic cloves and put them to fry in a pan with a little oil. | 13. Add a tablespoon of flour and cooking. | 14. Pour a glass of mussel broth and tomato sauce. | 15. Mix and incorporates the mussels. | 16. Cook over low heat for 3-4 minutes. | 17. Serve in bowls and garnish with a sprig of parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mussel	1 1/2	1/2		585.1453	25.1068	80.9678	15.241
onion	1			64.0	14.944	1.76	0.16
green pepper	1			29.8	6.9136	1.2814	0.2533
tomato	1			40.2099	8.6898	1.9658	0.4468
garlic clove	2			-	-	-	-
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
white wine	1	glass		-	-	-	-
sugar				-	-	-	-
olive oil				-	-	-	-
salt				-	-	-	-
chile	1 -2			0.0	0.0	0.0	0.0
parsley				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.