Mussels with Spanish Ham, peppers and tomatoes
We know that you love these recipes. As you know, tapas are an easy and quick solution for those times you cannot waste your time cooking. Today we're going to learn a new tapa recipe, is not too quick (takes 30 minutes) but delicious.
- 2 pounds cleaned mussels
- 1 onion minced
- 1/8 teaspoon saffron thread, crumbled
- 1/4 cup dry white wine
- 1/2 green bell pepper, chopped fine
- 1/2 red bell pepper, chopped fine
- 2 ounces thickly sliced Spanish cured ham, chopped fine
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1 pound can tomatoes, drained well and chopped
Clean mussels in a large pot and pur 3/4 cup of boiling water into the pot. Then cover and steam until mussels open. Remove an allow to cool. Transfer the mussels to a bowl, but reserve the liquid in a small bowl. In other small bowl let the saffron soak in the wine for 15 minutes.
Add tomatoes and cook for 3 minutes (until thickened). Now add the saffron mixture and the reserved liquid from the mussels. Boil the mixture until most of the liquid is evaporated. Season the with salt and pepper. Top the mussels with the sauce or serve separated.
That's all! You have a real and tasty Spanish tapa.