12Ingredients
310Calories
85Minutes

Crispy appetizers will always be a popular winner! Spicy hot makes them even better. Your guests will be begging for your recipe. The mussels will add just the right texture and mild flavor. Sprinkle Tabasco hot sauce over the top, or serve with hot salsa.

Ingredients

  • mussels (1 lt. Bouchot)
  • 1 tablespoon olive oil
  • thyme sprigs (Fresh)
  • 3 bay leaves
  • 3 red bell peppers
  • 2 tablespoons olive oil
  • 100 grams sliced chorizo (thinly)
  • 1/2 onion
  • 1 can diced tomatoes
  • 8 pastry (frozen, sheets)
  • olive oil
  • salt (Espelette pepper)

Directions

  1. Preheat the oven to 200 degrees Celsius.
  2. Quickly rinse the mussels under cold water.
  3. Heat one tablespoon of olive oil in a large pan with 3 bay leaves and 3 sprigs of thyme.
  4. Add the mussels and cook over high heat for about 7 to 8 minutes until they are opened, season with a salt.
  5. Let them cool, remove the mussels from their shells and set them aside in a bowl.
  6. Wash and cut the red peppers in 2, remove the seeds and place them on a baking sheet lined with parchment paper, skin side facing up.
  7. Bake for about 30 minutes until the skin swells and begins to blacken.
  8. Put them in a plastic bag for 20 minutes, then peel off the skin.
  9. Put them in the blender with 2 tablespoons olive oil and a pinch of salt, and mix everything to until smooth.
  10. In a large sauteing pan, fry the chorizo ​​slices, and the onion finely chopped, for about 5 minutes.
  11. Add the tomatoes, a few thyme sprigs and simmer it for about 10 to 15 minutes until the tomato juice evaporates, to get a dry mixture.
  12. Pour into the blender and pulse until it becomes a thick paste.
  13. Preheat oven to 200 C.
  14. In a floured work surface, spread a sheet of pastry, brush with olive oil.
  15. Place the mussels on the edge, but centered on the pastry sheet, cover with a tablespoon of the chorizo-tomato mixture .
  16. Begin rolling tightly, fold the right tip and then the left tip to close the ends and continue to roll the spring roll.
  17. Lightly oil the top and place it on a baking plate lined with parchment paper.
  18. Bake 10 to 15 minutes until golden and crisp.
  19. Serve with the pepper sauce as a starter or a main course alongside a salad. Sprinkle with the Espelette pepper salt (or some coarse salt mixed with a bit of Espelette pepper).
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NutritionView more

310Calories
Sodium24%DV570mg
Fat38%DV25g
Protein20%DV10g
Carbs4%DV11g
Fiber12%DV3g

PER SERVING *

Calories310Calories from Fat230
% DAILY VALUE*
Total Fat25g38%
Saturated Fat6g30%
Trans Fat
Cholesterol30mg10%
Sodium570mg24%
Potassium510mg15%
Protein10g20%
Calories from Fat230
% DAILY VALUE*
Total Carbohydrate11g4%
Dietary Fiber3g12%
Sugars6g12%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Yvonne J. 30 Jun 2015
I love this recipe for spring rolls. Spring rolls aren't that complicated, but it’s the red pepper sauce that really take it to the next level. It’s got some heat to it, so it’s not kid friendly, but wow it’s also got intense flavors too.