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GRILLED MUSSEL PACKETS WITH CATAPLANA
Grilled Mussel Packets with Cataplana
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INGREDIENTS
- Cooking Time: 20 minutes
- Servings: 4
- Preparation Time: 20 minutes
- 1/2 pound diced smoked Spanish chorizo
- 1 sliced onion
- 1 sliced red bell pepper
- 1 sliced yellow bell pepper
- 4 sliced garlic cloves
- 2 bay leaves
- 1 t sweet paprika
- 1 t smoked paprika
- 1/2 t crushed red pepper flakes
- 1 cup dry white wine, divided
- 14 oz chopped drained tomatoes
- 1/2 cup chopped parsley
- 1/2 cup chopped cilantro plus additional for garnish
- salt
- pepper
- 2 pounds mussels
- crusty bread
DIRECTIONS
Saute chorizo, onion, bell peppers and garlic until soft, 5 minutes. Add bay leaves, paprikas and red pepper flakes; cook 1 minute. Stir in 1/2 cup wine and tomatoes; simmer until thick, 15 minutes. Add parsley and 1/2 cup cilantro; season with salt and pepper.
Spoon half of the sauce into a foil pie pan set on tin foil; pile mussels on top and cover with remaining sauce and remaining 1/2 cup white wine. Fold foil around the mussels to create a pouch. Place on the grill; cook, shaking occasionally, until mussels have opened, 12 - 15 minutes. Let rest 2 minutes then discard any mussels that haven’t opened. Serve with crusty bread, sprinkled with chopped cilantro.
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