Mussels with Sweet Smoked Paprika Powder La Chinata Sauce

By Prensa 14 de mayo de 2014 Leave a comment Go to comments

NETASA, family-owned business based on Plasencia in Spain and focused on manufacturing and marketing of their well-known Smoked Paprika Powder “La Chinata”, suggests today a tasty recipe of “Mussels with Sweet Smoked Paprika Powder La Chinata Sauce”, included in the new compendium of culinary proposals. Mussels are a healthy product that is consumed worldwide and today’s recipe is ideal as a main course or as an appetizer.



Ingredients for 4 people:
1 kgr. of fresh mussels
1 onion
4 ripe tomatoes
1 glass of white wine
2 garlic cloves
1 branch of parsley
30 gr. of flour
1 spoon of sweet smoked paprika "La Chinata"
1 glass of fish broth
Olive oil

We clean well the mussels, we put them in a pot with a pinch of water, we cover them, and we let them cook until they open up.
We let them cool and strained them, also keeping the cook broth. 
For the sauce: We cut very thin the onion, the garlics, the parsley and the tomatoes, and we book it all separate. In a pot with a little bit of olive oil we fry the onion and the garlic until soft, at low heat for 10 minutes. Then we add the tomatoes and the sweet smoked paprika powder "La Chinata", we let them cook for 10 more minutes and we incorporate the white wine and let it reduce a little bit so that the alcohol evaporates.
Next we incorporate the flour stirring until we get a homogeneous paste, then, little by little we start adding the mussels broth and the fish broth and we keep it in the fire until it reduces and the sauce gets attached.

We use salt if it is necessary and we strain the paste with a Chinese strainer so that the paste's result is thinner. Finally we add the chopped parsley.

We place the mussels in a serving plate and we add the sauce above. 


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