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    Thursday, June 11, 2015

    Mussels with hot pepper sauce recipe


    For Hot pepper sauce
    3 roasted red hot pepper, without seeds
    2 tablespoon tomato paste
    1 / 4 cup olive oil
    For Shellfish and crustaceans
    1 / 2 kilo mussel shells (shells)
    4 tablespoon olive oil
    Salt and Pepper
    2 cup chicken stock
    1 cup green onion, chopped
    2 garlic cloves, minced
    1 red hot pepper, without seeds, small slices
    1 tablespoon hot pepper sauce
    1 teaspoon tamarind paste
    1 cup tomatoes, small pieces with juice
    Salt and Pepper
    Pasta ribbons, boiled and drained
    Grated parmesan cheese bleached and chopped parsley for decoration. 


    For the Sauce
    - Place peppers and tomatoes in the mixer, beat well, add oil gradually until thick texture.
    - Put sauce in a plastic container, cover, and refrigerate.
    For Mussels
    - Wash mussels well.
    - Heat two tablespoons of oil in a frying pan over medium heat, then add mussels and season with salt and pepper.
    - Add stock, and leave till begin to boil then cover to save the steam to cook snails for 3 minutes.
    - Remove mussels away from heat, add the rest of ingredients and two tablespoons of olive oil in same skillet, season with salt and pepper, stir until well combined.
    - Heat the mixture, covered over low heat for 10 minutes or till fully cooked.
    - Put pasta in a presentation dish, and pour snails mixture over it, Decorate with grated cheese and chopped parsley.

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    Item Reviewed: Mussels with hot pepper sauce recipe Rating: 5 Reviewed By: Mrs. Chef
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