Mussels with potatoes

07971 MUSSELS to POTATOES INGREDIENTS for 4 PEOPLE 500 g mussels, 3 onions, 600 g potatoes, 1/2 lemon, 1/2 teaspoon powdered ginger 1/2 teaspoon cumin powder, 1/2 teaspoon mild chili powder, 1/2 teaspoon saffron, 6 tablespoons of olive oil, 600 g of hake or COD slices, 1 tablespoon minced cilantro for garnish, salt, black pepper.

Wash the mussels and carrots; Peel and chop the onions.

Peel, wash and cut potatoes into rings; wash, then cut the lemon half into wedges.

In a saucepan, sauté for fairies 2 minutes, fresh focus, onions and spices into powder in 4 tablespoons of olive oil.

Add the potatoes, salt, pepper, 50 cl of water and bring to a boil; cover and let Cook for 15 minutes over medium heat.

Put over fish slices and lemon wedges and sprinkle with chopped cilantro, cover and continue cooking for 10 minutes fresh focus.

Add the mussels, cover and finish cooking for another 10 minutes at Campfire dessert: the mussels are open.

Garnish with the cilantro and sprayed the whole thing with the rest of the olive oil; serve immediately in the serving dish.