Portuguese mussel meat

Ingredients for 3 servings:

• 3 tbsp oil
• 4 onions, halved and cut into fine rings
• 1 tsp sweet paprika powder
• 1 pepper, freshly ground
• 3 chili pepper(s), dried, crushed
• 400 g Cabanossi, cut into thin slices
• 1 can of tomatoes, chopped
• 4 tbsp parsley, finely chopped
• 1 bay leaf
• 125 ml dry white wine
• 6 clove(s) garlic clove(s), chopped or squeezed, nB also less
• 1 jar mussel meat (mussels, stake clams or vongole), also frozen

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Mussel meat, kabanossi, garlic and onions

Sauté the sliced ​​onions in the hot oil until translucent. Sprinkle with paprika, chili, and pepper, and stir thoroughly. Then stir in the sliced ​​sausages, tomatoes, parsley, and bay leaf. Pour in the white wine, sprinkle with garlic, and simmer. Place the drained mussel meat on top and heat through. Gently stir in occasionally. Season with salt and pepper, if desired. Serve with rice or white bread. We prefer white bread.