Giso de Patatas Con Mejillones (Potato Stew with Mussels)
Serves 4
Ingredients
Method
700 g. Mussels
500 g. Potatoes
1 Onion
3 Garlic Cloves
2 Bay Leaves
½ Chilli (Fresh Red Finely Chopped)
½ White Wine (Glass)
½ cup Water (Still)
1 tbsp. Olive Oil
½ tsp. Salt (Kosher)
1 tsp. Paprika
10 g. Parsley (Chopped)
Clean Mussels thoroughly.
Chop the onion and slice the potatoes. Finely chop the chilli and make sure you do not touch your eyes. Always wash your hands thoroughly after handling chillies.
Chop garlic into small pieces and fry with a little olive oil on a low heat, add chopped onions and cook until soft.
Add potato slices, bay leaves and chilli, cook for a further 3-4 minutes. Add white wine and water to cover the potatoes, season to taste, simmer for 15 minutes. Add mussels and paprika, cover and cook for a further 5 minutes.
Sprinkle with chopped parsley and serve.