Mussels with potatoes and red pepper
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 309, total fat 12 G., saturated fats G., proteins 25 G., carbohydrates 23 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 309, total fat 12 G., saturated fats G., proteins 25 G., carbohydrates 23 G., fiber G., cholesterol mg, sodium mg, sugar G.
Mussels with potatoes and red pepper - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 medium onion, coarsely chopped
- 1 large red bell pepper (one half coarsely chopped, the other half thinly sliced)
- 1 small tomato, coarsely chopped
- 1/2 cup tightly packed fresh cilantro
- 2 cloves of garlic
- A pinch of dried red pepper flakes pepper
- 2 tbsp. l. olive oil
- 250 g new peeled red-skinned potatoes, cut into thin slices
- 1/2 cup dry white wine
- Coarse salt
- 1350 g fresh mussels, thoroughly washed with a brush and beards removed
- Juice of 1/2 lemon
- Coriander leaves, for sprinkling
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Cooking the dish according to the recipe:
- Using a food processor, chop the onion, chopped bell pepper, tomato, cilantro, garlic and pepper flakes.
- Heat olive oil in a large, heavy-bottomed saucepan. Add the vegetable mixture and potatoes; cook, stirring frequently, until the liquid has evaporated, 10 to 12 minutes.
Add the white wine and simmer, stirring, for another 2 minutes. Add 1 1/2 cups water and 1/4 teaspoon salt; bring to a boil, cover, and continue cooking until the potatoes are tender, 8 to 10 minutes. - Add the mussels and sliced bell pepper to the pan and stir. Cover, bring to a boil, and cook until the mussels open, 5 to 7 minutes. (Discard any that haven't opened.) Stir in the lemon juice and sprinkle with cilantro leaves.
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