Mussels in White Wine Sauce
Mejillones al Vino BlancoThis dish is one of the many delightful ways mussels are prepared in Galicia, the northwestern region of Spain known for its abundant mussels. Paprika, another typical ingredient from this area, adds its flavorful touch to the dish.
Ingrediënten
Serves 6-8
- 2 pounds of mussels
- 2 tablespoons of olive oil
- ½ medium onion finely chopped (about 1/4 cup)
- 1 garlic clove finely chopped
- ½ teaspoon of all-purpose flour
- 1 teaspoon of ground bittersweet paprika like Spanish smoked paprika
- ¼ teaspoon of ground hot paprika like Spanish smoked paprika
- ¼ cup of dry white wine
- 1 slice of lemon
- 2 tablespoons of finely chopped fresh flat-leaf parsley
- 2 bay leaves
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.
- Heat the olive oil in a large skillet over medium heat.
- Add the finely chopped onion and garlic and cook, stirring, until the onion becomes wilted and transparent, which should take about 5 minutes.
- Stir in the flour and paprika, then add the wine, lemon slice, parsley, bay leaves, and mussels.
- Reduce the heat to low, cover, and simmer, removing the mussels as they open, which should take about 10 minutes more.
- Return any opened mussels to the skillet.
- Discard any unopened mussels and the bay leaves.
Notes / Tips / Wine Advice:
Serve hot and enjoy your Mussels in White Wine Sauce!
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