Italian
Mussels with Paprika
by Casa Pappagallo · 705K subscribers on YouTube
Mussels with paprika are a refined and surprising starter, perfect for those who love intense flavors and want to bring an original touch to the table.
- Difficulty
- easy
Ingredients
13 items- Extra Virgin Olive Oila little
- Parsley Stemsstems only
- Garlic2-3 cloves
- Chili Pepper1-2 chili peppers
- Musselsmussels
- White Winehalf a glass
- 2 tspCorn Starchcornstarch
- 1 tbspPaprika affumicataheaping spoon, smoked
- 1 pcsLimejuice and thin slices for garnish
- Breadslices for toasting
- Parsleyfresh, for garnish
- Paprica Fortehot paprika, for sprinkling
- Brodo di Cottura delle Cozzereserved cooking liquid from mussels
Method
- Put a little oil in a large pot. Add parsley stems, garlic cloves (crushed), and chili peppers.
- Add all the mussels, cover, and cook over high heat until they open (a few minutes).
- Remove the mussels; shell them, keeping the meat separate. Strain the cooking liquid and reserve.
- In a bowl, mix white wine, cornstarch, and smoked paprika until smooth.
- Pour the mixture into a saucepan. Add a little of the reserved mussel cooking liquid. Bring to a boil, then simmer until thickened.
- Remove from heat and stir in lime juice (to taste).
- Toast slices of bread.
- Spoon some of the sauce onto the toasted bread.
- Add the shelled mussels to the remaining sauce in the pan, heat gently (do not boil), just to warm.
- Place the mussels on the sauce-coated bread. Garnish with thin lime slices, sprinkle with hot paprika and fresh parsley. Serve immediately.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
