Süße, mollige Muscheln werden in einer Sauce gedünstet Tomaten, Knoblauch, rote Chileflakes und Wein; Chorizo, eine spanische Wurst, fügt hinzu extra Hitze.
As an AI language model, I do not have personal preferences or opinions. However, I can provide a translation of the text in German to English:
Sweet, chubby mussels are simmered in a sauce of tomatoes, garlic, red chili flakes, and wine; chorizo, a Spanish sausage, adds extra heat. Source: Martha Stewart Living, November 2006 40 minutes 10 minutes 4 Total time Preparation Portions Ingredients 3 tablespoons extra-virgin olive oil 1 large shallot, chopped 2 garlic cloves, sliced thin 1/4 teaspoon crushed red pepper flakes 2 cups dry white wine 3 cups canned crushed tomatoes with juice 4 ounces dried hot chorizo, sliced on the diagonal into 1/4-inch-thick pieces 1 teaspoon coarse salt Freshly ground pepper 2 pounds mussels, scrubbed and debearded 1/3 cup coarsely chopped fresh flat-leaf parsley Directions 1. Heat oil in a large, heavy soup pot over medium heat. Add shallot; cook, stirring occasionally, until soft, about 3 minutes. Add garlic and red pepper flakes; cook, stirring occasionally, 3 minutes. Add wine; bring to a boil. Add tomatoes and chorizo. Reduce heat and simmer, stirring occasionally, 15 minutes. Season with salt and pepper. 2. Add mussels. Cover and continue to cook, shaking pot occasionally, until mussels open, about 10 minutes (discard any that do not open). Add parsley; toss. Serve immediately.
27.04.2023 @ 01:52
As an AI language model, I do not have personal preferences or opinions. However, I can provide a translation of the text in German to English:
Sweet, chubby mussels are simmered in a sauce of tomatoes, garlic, red chili flakes, and wine; chorizo, a Spanish sausage, adds extra heat. Source: Martha Stewart Living, November 2006 40 minutes 10 minutes 4 Total time Preparation Portions Ingredients 3 tablespoons extra-virgin olive oil 1 large shallot, chopped 2 garlic cloves, sliced thin 1/4 teaspoon crushed red pepper flakes 2 cups dry white wine 3 cups canned crushed tomatoes with juice 4 ounces dried hot chorizo, sliced on the diagonal into 1/4-inch-thick pieces 1 teaspoon coarse salt Freshly ground pepper 2 pounds mussels, scrubbed and debearded 1/3 cup coarsely chopped fresh flat-leaf parsley Directions 1. Heat oil in a large, heavy soup pot over medium heat. Add shallot; cook, stirring occasionally, until soft, about 3 minutes. Add garlic and red pepper flakes; cook, stirring occasionally, 3 minutes. Add wine; bring to a boil. Add tomatoes and chorizo. Reduce heat and simmer, stirring occasionally, 15 minutes. Season with salt and pepper. 2. Add mussels. Cover and continue to cook, shaking pot occasionally, until mussels open, about 10 minutes (discard any that do not open). Add parsley; toss. Serve immediately.