Ingredients to make Chicharro stuffed with mussels:
- 4 serving peas
- 12 slices of bacon
- Salt
- olive oil
- chopped parsley
- filling:
- 1 knob of butter
- 1 spring onion
- Water
- 16 mussels
- olive oil
How to make Chicharro stuffed with mussels:
- Cook the mussels in a little water.
- Remove the meat, chop it (set aside a few whole ones) and reserve the strained broth.
- Sauté the chopped chives in oil and a little butter, add the chopped mussels.
- Remove the central spine of the peas and season them.
- Fill its interior with the sautéed mussels and wrap them in 2 or 3 slices of bacon.
- Put them in a strong oven for 15 minutes, with a splash of oil and a little broth.
- Serve the peas accompanied by some slices of bacon, chopped and sautéed in butter together with the whole mussels.
- Sprinkle with parsley.