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Ingredients
US|METRIC
- 4 3/8 pounds mussels
- 1 red bell pepper
- 1 green bell peppers
- 1 red onion
- 3 cloves garlic
- 150 grams tomatoes (ocherry)
- 1/2 chorizo
- 2 tablespoons olive oil
- 1 teaspoon Tabasco
- Espelette pepper
- thyme
- sea salt
Directions
- Wash carefully and scratch the mussels.
- Discard garlic and onion skins, also tomato stem and bell peppers stem and seeds.
- Slice bell peppers, garlin and onion.
- In a bowl, combine the olive oil , Tabasco , thyme, salt flower , pepper and Espelette pepper.
- Pour over vegetables and mix well.
- Refrigerate for 1 hour.
- Clean the mussels.
- Cut the chorizo into thin slices.
- Heat the griddle .
- Start by cooking vegetables and Stir occasionally with a spatula.
- Then add the mussels.
- Once they are cooked, d add the chorizo.
- Mix and cook for a few minutes more.
NutritionView More
590Calories
Sodium75% DV1810mg
Fat34% DV22g
Protein127% DV65g
Carbs9% DV28g
Fiber8% DV2g
| Calories590Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol150mg50% |
| Sodium1810mg75% |
| Potassium1910mg55% |
| Protein65g127% |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate28g9% |
| Dietary Fiber2g8% |
| Sugars4g8% |
| 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.
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