Galician Paprika-Infused Mussels
Galician Paprika-Infused Mussels
Equipment
Ingrediënten
- 2 dozen mussels
- ½ lemon thinly sliced
- 3 tablespoons olive oil
- 1 medium onion slivered
- 1 garlic clove lightly smashed
- 1 tablespoon ground bittersweet paprika such as Spanish smoked
- ¼ teaspoon ground hot paprika such as Spanish smoked
- ¼ cup dry white wine
- Kosher or sea salt
- Freshly ground black pepper
Instructies
- Rinse the mussels thoroughly, removing the beards.
- Discard any with cracked shells or those not closing tightly when touched.
- In a large skillet, arrange the mussels, lemon slices, and enough water to cover.
- Bring to a boil over high heat, cooking and removing the mussels as they open.
- Discard any unopened mussels.
- Preserve the cooking liquid and lemon.
- Wipe out the skillet.
- Heat olive oil in the same skillet over medium heat.
- Add the onion and garlic, cooking and stirring until the onion is wilted and transparent, approximately 5 minutes.
- Introduce the paprikas and wine, cooking and stirring occasionally until reduced, about 5 minutes more.
- Add the mussels along with the reserved cooking liquid and lemon.
- Cook until the mussels are heated through.
- Season with salt and pepper.
Notes / Tips / Wine Advice:
Serve these Galician Paprika-Infused Mussels hot, savoring the robust flavors inspired by the coastal town of El Grove in Galicia, Spain.
Wine Pairing:
Pair this dish with a crisp and acidic Spanish Albariño. Its citrusy notes and refreshing acidity will complement the brininess of the mussels and the vibrant flavors of the paprika, creating a perfect harmony on the palate. Alternatively, a light and dry Spanish Txakoli would provide a delightful contrast to the rich flavors of the dish, enhancing the overall dining experience.Nutritional Information
Calories: 120 kcal | Carbohydrates: 4 g | Protein: 9 g | Fat: 7 g | Fiber: 1 g | Sugar: 1 g
