Mejillones A La Manolo Recipe
Recipe information
Make Mejillones A La Manolo in just 30m. 1lb PEI mussels, chistorra, onions, fennel, butter, garlic, white wine
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Ingredients
Main Ingredients
Cooking Instructions
1. Prepare the Ingredients
Clean the mussels under cold water and remove any beards. Finely chop the onion and garlic. Slice the chistorra and fennel bulb.
2. Cook the Chistorra
In a large pot or deep skillet, melt the butter over medium heat. Add the sliced chistorra and cook until browned, about 5 minutes.
3. Add Vegetables
Add the chopped onion, fennel, and garlic to the pot. Sauté until the vegetables are soft, about 4-5 minutes.
4. Add Mussels and Wine
Pour in the white wine and bring to a simmer. Add the cleaned mussels, cover the pot, and cook for about 5-7 minutes or until the mussels have opened.
5. Serve
Remove from heat and discard any mussels that remain closed. Serve the mejillones a la Manolo hot, with the broth and vegetables on the side.
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