Potatoes stewed with mussels
- 40 minutes
- Medium
- 4 people
Ingredients
- 3 tins Corsorcio Mussels in Galician sauce
- 2 kg bitter potatoes
- 1 green pepper
- 1 red pepper
- 1 red onion
- 2 cloves of garlic
- 25 cl white wine
- 100 g extra virgin olive oil
- Salt
Elaboration
Start off by chopping the onion and the peppers as small as possible and crushing the garlic cloves. Gently fry these ingredients in a pan with a generous splash of oil. Once the vegetables are softened, add the white wine and leave it to cook until all the wine has evaporated, and the vegetables have browned.
Peel the potatoes and using a short knife, cut and rip them little by little to release the starch to thicken the sauce and put them in the pan. Cover them with water and turn the heat up high. When it starts to boil, leave it at medium heat and cook them for 20 minutes.
Once drained, add the sauce from the 3 tins of mussels in Galician sauce and stir well so that the flavours bind. Finally, add the mussels and leave it to rest.
Put a decent quantity of potato stew in a shallow bowl and arrange the best-looking mussels on top of the stew. Finally, you can add some chives or chopped parsley to give the plate a fresh, colourful look.