Cataplana

1. 1

   Wash mussles and discard open ones. Mince onion and garlic. Cut chorizo in small

2. 2

   cubes. Cut tomatoes in parts. Mince chilipeppers and cilantro.

3. 3

   Add olive oil to cataplana (or wok) and let heat through. Add onion and garlic and let brown till soft. Add chorizo till juices flow, then add white wine and let reduce for 2 minutes.

4. 4

   Add tomatoes. Bring to a boil and add mussels. Close the cataplana.

5. 5

   Serve when all mussles have been opened, sprinkled with cilantro.

6. 6

   Serve with fresh baguette

* Per serving · 4 servings · Values may vary.

No additional tips available.