Tigres A La Vasca Recipe

Time30m

Serves4

P.E.I mussels, tomato, onions, vino blanco, guindilla

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Ingredients

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1
Clean the Mussels
Rinse the P.E.I mussels under cold water, scrubbing the shells with a brush to remove any dirt or barnacles. Discard any mussels that are open and do not close when tapped.
2
Prepare the Vegetables
Chop the tomato into small pieces and finely dice the onion. Set aside.

3
Sauté the Onions
In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
4
Add the Tomatoes
Add the chopped tomatoes to the pot with the onions and cook for another 5 minutes, stirring occasionally, until the tomatoes have softened.
5
Incorporate the Wine
Pour in the white wine and bring the mixture to a simmer. Allow the wine to reduce slightly for about 3 minutes.
6
Add the Mussels
Add the cleaned mussels to the pot and stir to combine. Cover the pot with a lid and cook for 5-7 minutes, or until all the mussels have opened. Discard any mussels that remain closed.
7
Add the Guindilla
Slice the guindilla and add it to the pot, adjusting the quantity according to your heat preference. Stir to combine and let it cook for another minute.

8
Serve the Dish
Serve the mussels hot in a large bowl, spooning the sauce over them. Garnish with fresh herbs if desired.