Chicharro stuffed with mussel’s recipe

FoodsDiary By FoodsDiary

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:

  1. Cook the mussels in a little water.
  2. Remove the meat, chop it (set aside a few whole ones) and reserve the strained broth.
  3. Sauté the chopped chives in oil and a little butter, add the chopped mussels.
  4. Remove the central spine of the peas and season them.
  5. Fill its interior with the sautéed mussels and wrap them in 2 or 3 slices of bacon.
  6. Put them in a strong oven for 15 minutes, with a splash of oil and a little broth.
  7. Serve the peas accompanied by some slices of bacon, chopped and sautéed in butter together with the whole mussels.
  8. Sprinkle with parsley.
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