Mejillones a la Marinera

Name: Mejillones a la Marinera
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1.5 kg Mussels, fresh, cleaned and debearded; 100ml Water, for steaming; 3 tbsp Olive Oil, extra-virgin; 1 large Onion, finely chopped; 3 cloves of Garlic, sliced; 1 tbsp All-purpose Flour; 1 tsp Sweet Paprika, pimentón dulce; 150ml White Wine, dry; 400g Crushed Tomatoes, or grated ripe tomato; 1 Bay Leaf; 150ml Mussel Cooking Liquid, reserved, strained; 2 tbsp Parsley, fresh, finely chopped; 1 Lemon, cut into wedges; Some Salt, to taste; Some Pepper (Black), to taste

Mejillones a la Marinera is a classic Spanish seafood dish of plump mussels simmered in a fragrant, slightly spicy tomato and wine sauce. The sauce is rich with garlic, onion, paprika and a splash of white wine, then finished with fresh parsley and a squeeze of lemon—perfect for dipping crusty bread.

Mejillones a la Marinera is a classic Spanish seafood dish of plump mussels simmered in a fragrant, slightly spicy tomato and wine... Show more

Traditional Spanish Recipe

Health Grade

S · Outstanding

Rating

4.0

Time

35 min

Price

0,90 €

Calories

276 kcal

low calorie

healthy

nutritious

one pot

Method

Rinse mussels

Rinse the Mussels under cold running water, scrub off any grit, and pull away any last little beards. Tap any open shells; if they don’t close after a tap, discard them.

Steam mussels

Put the mussels in a pot with the Water, cover tightly, and steam over medium-high heat for 5 minutes or until the shells open. Lift the mussels out as they open, discard any that stay closed, then strain the steaming liquid and reserve 150 ml of Mussel Cooking Liquid.

Chop aromatics

Finely chop the Onion, slice the Garlic, and chop the Parsley so everything is ready beside the stove.

Build the sauce

Warm the Olive Oil in a large pan over medium heat, then add the onion and cook, stirring often, for 5 minutes until soft and translucent. Stir in the garlic and cook for 1 minute more, just until fragrant. Sprinkle in the All-purpose Flour and Sweet Paprika and stir for 1 minute so the flour loses its raw taste and the paprika blooms. Pour in the White Wine, scrape up any browned bits from the bottom, and let it bubble for 2 minutes. Add the Crushed Tomatoes, Bay Leaf, and reserved Mussel Cooking Liquid, then simmer for 10 minutes until the sauce looks glossy and lightly thickened.

Finish mussels

Tip the mussels and any juices back into the sauce, cover, and warm everything over low heat for 2 minutes just until the shells are hot and the flavors come together. Stir in the parsley and season with Salt and Black Pepper to taste, then discard any mussels that still haven’t opened.