Mussels with Spanish Ham, peppers and tomatoes
- 2 pounds cleaned mussels
- 1 onion minced
- 1/8 teaspoon saffron thread, crumbled
- 1/4 cup dry white wine
- 1/2 green bell pepper, chopped fine
- 1/2 red bell pepper, chopped fine
- 2 ounces thickly sliced Spanish cured ham, chopped fine
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1 pound can tomatoes, drained well and chopped
Clean mussels in a large pot and pur 3/4 cup of boiling water into the pot. Then cover and steam until mussels open. Remove an allow to cool. Transfer the mussels to a bowl, but reserve the liquid in a small bowl. In other small bowl let the saffron soak in the wine for 15 minutes.
Cook the onion, the ham and the peppers in olive oil with low heat. When vegetables are softened, add garlic and cook for 30 second in a high heat. Be careful with the ham!
Add tomatoes and cook for 3 minutes (until thickened). Now add the saffron mixture and the reserved liquid from the mussels. Boil the mixture until most of the liquid is evaporated. Season the with salt and pepper. Top the mussels with the sauce or serve separated.
That's all! You have a real and tasty Spanis tapa.