Spicy Mussels (Or Mussels in Hot Sauce)

Ingredients

• • 1 kg mussel meat
• • 1.5 kg potatoes, cooked and cut in eights
• • 2 big sized onions, finely chopped
• • 3 garlic cloves, finely chopped
• • 1 tbsp oregano
• • 2 tbsp finely chopped parsley
• • A dash of paprika paste or ½ tbsp of Merkén
• • 1 tsp curry
• • 2 tsp paprika (red pepper powder)
• • 2 tbsp cornstarch, mixed in ½ cup of cold water
• • Vegetable oil
• • 3 hard-boiled eggs
• • ¼ cup white wine
• • Salt and pepper

Preparation

Cook potatoes in salted water and set aside.
Fry onions and garlic in a skillet with vegetable oil. Add some salt, paprika (red pepper powder) and curry. Then add the white wine and ½ cup of water.
Cook for 2 or 3 minutes, add the mussels, the paprika paste (hot pepper paste) and the oregano.
Then cook for 5 more minutes and add the potatoes and the cornstarch, previously mixed with cold water. Once it starts to boil again, cook for another 2 or 3 minutes and remove from heat.
Serve garnished with parsley on top and half a hard-boiled egg on the side.