Ameijoas after cataplana

Ingredients for Ameijoas after cataplana

Instructions for Ameijoas after cataplana

To prepare the Ameijoas after cataplana recipe, please follow these instructions:

Remove the skin on the sausage with a slight sharp knife. Crumble the meat and place it in a sieve, immersed in a pot of boiling water, and simmer for 1 minute. Spread the meat on paper from the kitchen roll.

Heat the oil in a pan and add thin onion slices until clear, but not brown. Add the peppers. Spanish pepper and black pepper and let it boil a few minutes. Add the meat from the sausage, chopped ham, chopped tomatoes without skin and kernels and parsley, wine, garlic and crushed bay leaves. Let it boil until some of the liquid has evaporated.

Place the scrambled mussels on the meat and tomato mixture and cover the pan with a lid. Let them steam for 10 minutes. If some of the mussels have not opened, they must be discarded.
Serve mussels in supper dishes.

tips:
Can also be used as a starter, suitable for 6 pers.