snack

Loaded Tex-Mex Mussels with Charred Jalapeño and Smoked Paprika

Name: Loaded Tex-Mex Mussels with Charred Jalapeño and Smoked Paprika
Ingredients: 70 g Mussels, cleaned and debearded; 50 g Sweet potato, finely diced (1/4 inch); 40 g Onion, finely minced; 30 g Fresh jalapeño, minced; 3 g Olive oil; 5 g Smoked paprika and Cajun seasoning blend

Nutrition

195

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(6)

Mussels, cleaned and debearded70 g

Sweet potato, finely diced (1/4 inch)50 g

Onion, finely minced40 g

Fresh jalapeño, minced30 g

Olive oil3 g

Smoked paprika and Cajun seasoning blend5 g

Instructions

Heat the olive oil in a wide, heavy-bottomed skillet over medium-high heat.

Add the finely diced sweet potato and sauté for 5-6 minutes until tender and slightly caramelized at the edges.

Toss in the minced onion and jalapeño, cooking until softened and fragrant, about 3 minutes.

Stir in the smoked paprika and Cajun seasoning to bloom the spices in the pan, allowing the aroma to fill the room.

Add the mussels, tossing them to coat thoroughly in the spiced aromatics.

Cover the skillet with a tight-fitting lid and steam for 3-4 minutes, or until the shells have fully opened and the mussels are plump and tender.

Discard any that fail to open.

Plate in a shallow bowl, ensuring the caramelized sweet potato and spicy aromatics are spooned over the top.

Serve immediately while piping hot.