Galician-Style Mussels
This delightful recipe hails from the northern town of El Grove in Galicia, known for its abundant mussel farms and enthusiastic use of paprika (pimentón). My friend Digna, owner of El Crisol restaurant, has her own special way of cooking mussels.
Ingrediënten
Serves 4-6
- 2 dozen mussels
- ½ lemon thinly sliced
- 3 tablespoons of olive oil
- 1 medium onion slivered
- 1 garlic clove lightly smashed
- 1 tablespoon of ground bittersweet paprika like Spanish smoked paprika
- ¼ teaspoon of ground hot paprika like Spanish smoked paprika
- ¼ cup of dry white wine
- Kosher or sea salt
- Freshly ground black pepper
Instructies
- Start by thoroughly rinsing the mussels.
- Remove or pull off the beards.
- Discard any mussels with cracked shells or those that do not tightly close when touched.
- In a large skillet, place the mussels, lemon slices, and enough water to cover them.
- Bring it to a boil over high heat and cook, removing the mussels as they open.
- Discard any mussels that remain unopened.
- Reserve the cooking liquid and lemon.
- Clean the skillet.
- Heat the olive oil in the same skillet over medium heat.
- Add the slivered onion and smashed garlic clove and cook, stirring, until the onion becomes wilted and translucent, which should take about 5 minutes.
- Add the paprikas and wine, and cook while stirring occasionally until it's cooked down, which should take about 5 more minutes.
- Add the mussels and the reserved cooking liquid and lemon.
- Cook until the mussels are heated through.
- Season with salt and pepper.
Notes / Tips / Wine Advice:
Serve the Galician-Style Mussels hot. Enjoy!
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