Performance: 2 to 3 servings
Total time: 25 minutes
Baking: 20 minutes
Preparation: 5 minutes
Ingredients:
2 tablespoons Gomes da Costa Extra Virgin Olive Oil
3 tablespoons chopped onion
4 tablespoons green bell pepper cut into small cubes
4 tablespoons red bell pepper cut into small cubes
2 large tomatoes, skinless, finely chopped
1 tin of mussels Sunflower oil Gomes da Costa (111g)
salt to taste
150g of noodles
Preparation mode:
Brown the onion in oil. Add the peppers and sauté them for a while. Add the tomatoes and cook over low heat, covered, until the tomatoes break down. Add the mussels with their oil and season with salt to taste. Reserve. Cook the macaroni as recommended on the package. Drain and wrap the dough in the heated stew. Serve immediately.
CHEF’S SAY
If you prefer to use skinless peppers, burn them on the stove flame (the skin should turn black) and place them in a well-closed plastic bag, until warm, open the bag and remove the skin with the help of a knife.
VARIATION
Serve the stew over mashed potatoes.
