Mussels with potatoes and red pepper – a detailed recipe preparations. Nutritional value of one serving: (4 total) Calories 309, total fat 12 g., saturated fat g., proteins 25 g., carbohydrates 23 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Photo of the dish:Anthony Achilleos Time: 40 min. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1/4 medium onion, chop coarsely
- 1 large red bell pepper (chop one half coarsely, cut the second half into thin slices)
- 1 small tomato, coarsely chopped
- 1/2 tbsp. tightly laid fresh cilantro
- 2 cloves of garlic
- A pinch of dried red pepper flakes
- 2 tbsp. l olive oil
- 250 gr young peeled potatoes with red peel, cut into thin slices
- 1/2 tbsp. dry white wine
- Coarse salt
- 1350 gr. fresh mussels, rinse thoroughly with a brush and remove barbs
- Juice 1/2 Lemon
- Cilantro leaves for sprinkling
Recipes with similar ingredients: onions, sweet peppers, tomatoes, cilantro, garlic, red pepper flakes, red potatoes, white wine, mussels, lemon juice
Recipe preparation:
- With the help of a food processor chopped onion chopped sweet pepper, tomato, cilantro, garlic and pepper flakes.
- Heat olive oil in a large pan with a thick bottom. Add the vegetable mixture and potatoes; fry, often stirring, until as long as the liquid does not evaporate, 10 – 12 min. Add white wine and stew, stirring, another 2 minutes. Add 1.5 tbsp. water and 1/4 tsp salts; bring to a boil, cover and continue cook until the potatoes are soft, 8 – 10 min
- Add mussels and sliced bell peppers to the pan, mix. Cover the pan, bring to a boil, and cook, until the mussels open, 5 – 7 minutes. (Throw away not revealed). Stir in lemon juice and sprinkle cilantro leaves.
