Chicharro stuffed with mussel’s recipe

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.