John Myers
Contents
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Ingredients
- 250 g White beans soaked in cold water for 24 hours
- 600 g Clams fresh, well cleaned
- 0,5 Fresh onions, diced
- 4 Garlic cloves chopped
- 1 Chilli Birds Eye
- 125 ml White wine fruity
- 1 tablespoon Finely chopped savory
- Salt
- Black pepper from the mill
- 1 tablespoon Tomato paste concentrated three times
- 1 tsp Paprika pulp
- 1 pinch Sugar
- 3 tablespoon Extra virgin olive oil
- 2 tablespoon Chopped leaf parsley
Instructions
- I use Alubias from Cantabria or Italian cannellinis for this typical northern Spanish dish. Both are slightly larger than our German white beans and therefore don't disintegrate as quickly. Instead of dried goods, you can also use good canned food. This dish is then approx. 15 minutes ready.
- Let the beans cook in cold water for about 50 minutes, drain and rinse well.
- Heat the olive oil in a large saucepan or pan with a tight-fitting lid. Sweat the onion with the chilli over a gentle heat while stirring until they are soft and have taken on a little color. Add the garlic, paprika and tomato paste and also sweat for about a minute. Add a pinch of sugar. Remove the chilli pepper.
- Add the beans, wine, savory and salt, stir gently and cook for another three minutes. Place the mussels on the beans. Cover the pan with a lid and steam over a medium heat for 5 minutes until the mussels have opened. Remove the closed ones . Sprinkle with parsley and serve with fresh baguette.
- As a main course for two as an intermediate course for four and as a tapa for eight to ten people.
Nutrition
Serving: 100gCalories: 506kcalCarbohydrates: 6.6gProtein: 0.8gFat: 53.9g
