Midi a la marinera with red pepper by Carlos Arguiñano


Fish and mussels

Marinade recipe with paprika

How to make sea mussels with red pepper with this spectacular recipe by Carlos Arguiñano. Serve the mussels accompanied by the red pepper tiles. A traditional dish with an original touch, which is sure to hit this Christmas.

Ingredients (4 people):

  • 600 g mussels
  • 1 spring onion
  • 2 cloves garlic
  • 100 ml only
  • 1 piece of bread
  • 1 tablespoon flour
  • extra virgin olive oil
  • Sol
  • 2 teaspoons sweet red pepper
  • 1 teaspoon hot red pepper
  • parsley

Preparation of the recipe for mussels a la mariner with paprika:

Put water in a bowl and season it. Add the mussels and let them soak for 15 minutes (minimum) to remove any dirt or sand they may have.

With a short serrated knife 8 slices of bread and place them on a tray. Mix in a jug 200 ml water, dash oil and a teaspoon sweet red pepper and another of paprika fiercely spicy. Sprinkle the bread slices with the mixture and turn them over to absorb all the liquid well.

Drain well by pressing with your hands and place on a baking tray lined with baking paper. Sprinkle with the other teaspoon of sweet red pepper and cover with another baking paper. Place another baking tray on top so that they are well pressed. Place the trays in the oven and bake the bread at 200 ° C for 15. Then remove the top pan and bake for another 15 minutes.

Peel the garlic and onion and cut them into cubes. Put them to stew in a pan with oil spray. Add the flour and cook a little. Pour txakoli and 150 ml of water. Sprinkle the sauce with a little chopped chopped. Drain the mussels and add them. Cover the pan and wait for them to open.

Serve mussels and decorate the plates with red pepper tiles.


If a clam does not open, it is convenient to remove it, as it may mean that it is dead or in poor condition.

Nutritional information on the recipe:

Mussels a la marinera with paprika - a dish

This is a rare dish from a nutritional point of view, based on potatoes (78.4%), energeticwhich needs the company of a salad based on vegetables and greens to increase the contribution of fiber, vitamins, minerals, antioxidants and water, because in the main course this group of foods (30 g per person) are scarce.

In addition, mussels are also scarce, less than 10% of the plate. Therefore, in doing so salad we will add a little meat, fish or egg to improve the contribution of proteins, vitamins and minerals.

Moderate caloric intake, prepared with little fat, which serves to compensate for excess fat present in other typical dishes of these holidays, and in particular the fat from dessert that accompanies it.

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