Mussels with chorizo and Espelette pepper
Ingredients
Instructions
- 4 liters of mussels
- 1 onion
- 1 half chorizo
- fresh cream
- Espelette pepper
- Scrape and clean the mussels then rinse them three times.
- Peel the onion and cut it in half then thinly slice it into bracelets.
- Cut thin slices of chorizo.
- In a casserole dish, sauté the mussels with the onion, chorizo, fresh cream and Espelette pepper, stirring occasionally and over medium heat.
Mussels with chorizo and Espelette pepper
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