Ingredients
- 1 kg fresh mussels, cleaned
- 500 g clams
- 300 g longaniza sausage
- 300 g pork, in chunks
- 2 chicken breasts
- 6 medium potatoes
- 2 onions, in quarters
- 200 ml white wine
- Chapaleles and milcaos, optional
- Salt and pepper
Step-by-step
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- Put the onions as a base in a large pot and layer the pork, chicken and longaniza on top.
- Add the potatoes, then the shellfish, and pour in the white wine.
- Cover and cook over medium heat 50 min until the mussels open and the meats are cooked.
- Meanwhile, prepare a broth in the mixing bowl: add the cooking juices, 12 min, 100°C, speed 1.
- Serve each component in layers and accompany with the hot broth.
- Add pebre on the side to finish.
Tips
- Discard any mussels that don't open during cooking.
- Nalca or cabbage leaves at the base give the traditional aroma.
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