Pipirrana mussels are a typical Andalusian dish, a very practical and fresh summer recipe that you can serve as an appetizer at any meeting. In this step step by step we will make steamed mussels easily and quickly. When we have our cooked mussels what we will do will be to present them along with a minced vegetables that will give the dish their typical color. Do not stop trying them because you will love it!
| 🚻 4 Diners | 🕘 10m | 🍵 Enfarastadad Low | 🤯 |
| Ingredients to make mussels with pipirrana: |
| 600 grams of fresh mussels ½ green paprika ½ red paprik |
| ADDITIONAL CHARACTERISTICS: Cheap cost, popular in spring-summer, |
Ingredients to make mussels with pipirrana:
1. We clean the mussels and put them to steamed. To do so, place all the mussels in a high pot and carry over medium heat. It is not necessary to add water although if you want you can add a splash of white wine. When they open, they will mean that they are ready. You can strain and keep the mussel broth to prepare another recipe like a seafood fideuá.
2. Meanwhile, we finely wash and chop all vegetables. Ideally cut everything into very small dice, as seen in the photo.
3. We place the vegetable in a bowl, mix well and season with salt, oil and vinegar. The idea is to prepare a chopper or what is known as pipirrana. If you want to know more about this preparation you can take a look at the traditional Andalusian pipirrana.
4. To assemble the dish, when the mussels are already cooked, we discard half of the peel and place them in an orderly manner on a plate. Then we sprinkle all the minced vegetables.
5. Enjoy these rich mussels with pipirrana, an ideal dish for summer heat days since it is very light and fresh. To enjoy!
