Ingredients
(6 servings)
- 24 kg of mussels
- 4 white potatoes
- 1 bell pepper
- ½ cup of white wine
- 2 sprigs of cilantro
- 1 cup of evaporated milk
- 1 1/2 red onions
- 4 eggs
- 3 tbsp of oil
Preparation:
Mussel chowder: Wash the mussels with water. Cut half a red onion into halves. Sweat it in a little oil, add the wine and a sprig of cilantro, and add the mussels.
Cover the pot; when steam comes out, remove it from the heat and keep it covered for about 5 more minutes. Strain the resulting broth and separate the mussels from their shells.
Dice a red onion finely, as well as the bell pepper; peel and grate the tomato. Peel the potatoes and cut them into slices. Poach the eggs in water with vinegar and set aside.
In a frying pan, sweat the onion with the ground garlic, then add the bell pepper, tomato, oregano, cilantro, salt and pepper.
Add the mussel broth and, when it boils, add the potatoes. Once the potatoes are cooked, remove from the heat and add the milk.
Serve the mussel chowder with a poached egg and chopped parsley.
