Creamy Cauliflower Soup with Truffle Oil - la petite poire
A super creamy, wonderfully indulgent and luxurious soup, this recipe for creamy cauliflower soup with truffle oil will be sure to ward off the winter...
This Spanish Mussels Recipe with Paprika & Tomatoes is truly a stunning dish. Loaded with Spanish flavors and beyond easy to make. You can serve these Spanish mussels as an appetizer or as a full on main course on top of some penne pasta.
If your store-bought mussels are not cleaned begin by cleaning them, rinse 1 pound of fresh mussels under cold running water, remove the beard from each mussel and start scrapping off any barnacles or other dirt, as you finish each mussel add them to a bowl
Thinly slice 5 cloves of garlic, finely dice 1 small onion, finely chop about a 1/4 cup of fresh parsley and cut a couple slices from a lemon
Heat a large non-stick frying pan with a medium-high heat and add 2 tablespoons of extra virgin Spanish olive oil, about 1 minute after adding the oil add the diced onions and slices of garlic and cook for about 5 minutes or until light golden brown, then add 1 teaspoon of smoked paprika, a 1/4 teaspoon of saffron threads, season with sea salt and freshly cracked black pepper and mix it all together, then add 1/2 cup of white wine and a generous pinch of the freshly chopped parsley and mix together, about 2 minutes after adding the wine add 1 14.5 ounce can of diced tomatoes, season again with a kiss of sea salt and mix together until well combined
About 3 minutes after adding the diced tomatoes add the fresh mussels into the pan, move them around so they are all evenly distributed, place a lid on the pan and lower the fire to a LOW heat, 6 minutes after adding the lid to the pan remove it, all your mussels should be opened, discard any that did not, remove the pan from the stove top and serve directly from the pan, garnish with slices of lemon and freshly chopped parsley, enjoy!