Buñuelos de mejillones con salsa romescu y all i oli

Hey everyone, it's Brad, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, Buñuelos de mejillones con salsa romescu y all i oli. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Buñuelos de mejillones con salsa romescu y all i oli, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Buñuelos de mejillones con salsa romescu y all i oli delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must first prepare a few components. You can have Buñuelos de mejillones con salsa romescu y all i oli using 9 ingredients and 3 steps. Here is how you can achieve that.

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Ingredients and spices that need to be Make ready to make Buñuelos de mejillones con salsa romescu y all i oli:

1. 1 kg Mejillones con cáscara
2. 1 pimiento verde
3. 1 cebolla pequeña
4. 2 ajos
5. perejil
6. 100 gr harina (Usar sin gluten para celíacos)
7. 7 cucharadas caldo de los mejillones
8. 1 huevo
9. sal

Steps to make to make Buñuelos de mejillones con salsa romescu y all i oli

1. Lavar los mejillones y hacerlos al vapor. Reservar
   Cortar el pimiento verde y pocharlo en la sartén
   Añadir la cebolla troceada y dejar rehogar todo hasta que la cebolla esté blandita
2. Sacar los mejillones de sus valvas y reservar
   Hacer una picada de ajo y perejil
   Trocead los mejillones y añadirlos a la sartén con la picada de ajo y perejil, rectificar de sal.
   Añadir la cebolla y el pimiento, mezclar todo, para unir sabores
3. Para la masa
   Hacer una mezcla con los 100 gr de harina, el huevo y las 7 cucharadas del caldo de los mejillones
   Añadir los mejillones y mezclar
   Con una cuchara grande ir echando porciones "la masa tiene que estar espesa" en el aceite caliente pero no excesivamente, para que no se quemen y se hagan por dentro. Acompañar los buñuelos con salsa romescu y all i oli

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