Mussel meat with marinade
Miolo de Mexilhão com escabeche
Miolo de Mexilhão com escabeche
INGREDIENTS
- Brasmar Mussel Meat
- 4 medium onions, cut into half moons
- 8 cloves of minced garlic
- 30 g margarine
- 100 ml olive oil
- 2 bay leaves
- 1 chili pepper
- 1 small sprig of fresh coriander
- 250 g tomato pulp
- 1.5 dl white wine
- 1/2 red bell pepper
- ½ yellow pepper
- ½ green pepper
- Salt to taste
- Bread
PREPARATION
Peel the onions and garlic cloves and cut into thin slices.
Place the margarine and oil in a pan and heat until melted.
Adicionar o alho e a cebola, a folha de louro e a malagueta de piripiri.
Let it cook until the onion starts to brown. Add the mussel meat.
Cover and let it sweat for about 5 minutes. Add the tomato pulp and white wine, season with salt and cook covered for 10 to 15 minutes.
Meanwhile, remove the seeds and white skin from the peppers and cut into strips. Add to the mussels and let boil uncovered for another 5 minutes.
Sprinkle generously with the chopped coriander.
Serve as a snack, with thin slices of toasted bread.
PREPARATION
Peel the onions and garlic cloves and cut into thin slices.
Place the margarine and oil in a pan and heat until melted.
Adicionar o alho e a cebola, a folha de louro e a malagueta de piripiri.
Let it cook until the onion starts to brown. Add the mussel meat.
Cover and let it sweat for about 5 minutes. Add the tomato pulp and white wine, season with salt and cook covered for 10 to 15 minutes.
Meanwhile, remove the seeds and white skin from the peppers and cut into strips. Add to the mussels and let boil uncovered for another 5 minutes.
Sprinkle generously with the chopped coriander.
Serve as a snack, with thin slices of toasted bread.
