Authortapasonline
RatingDifficultyBeginner

Mussels in white wine - fresh mussels are readily available, but must be kept cold and used without any undue delay. Ensure that the shells are closed when you buy them. An alternative is the pre-prepared packs, but as with all vacuum-packed foods, check that the seal is intact.

Yields2 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins
 500 g Mussels
 Half a Medium Onionchopped
 2 Cloves of Garlicchopped
 1 tsp Pimentón Dulce or Picantesmoked paprika, mild or hot to taste
 125 ml Dry White Wine
 1 tbsp Fresh Flat-Leaf Parsleychopped
 1 tbsp Olive Oil
1

If using fresh mussels, wash under cold water, removing the beards and discarding any which are open and don’t close firmly with a sharp tap.

2

Heat the oil in a frying pan and add the onion and garlic.

3

Fry for a minute or two and add the pimentón and the mussels.

4

Pour in the wine and cook, covered and stirring occasionally, for about three minutes, until the shells are open. It is actually a myth that unopened mussels are no good, but it is such an effort to open them that it is best to discard them.

5

Sprinkle with the parsley and serve with plenty of fresh bread.

Category, Cooking Method,

Ingredients

 500 g Mussels
 Half a Medium Onionchopped
 2 Cloves of Garlicchopped
 1 tsp Pimentón Dulce or Picantesmoked paprika, mild or hot to taste
 125 ml Dry White Wine
 1 tbsp Fresh Flat-Leaf Parsleychopped
 1 tbsp Olive Oil

Directions

1

If using fresh mussels, wash under cold water, removing the beards and discarding any which are open and don’t close firmly with a sharp tap.

2

Heat the oil in a frying pan and add the onion and garlic.

3

Fry for a minute or two and add the pimentón and the mussels.

4

Pour in the wine and cook, covered and stirring occasionally, for about three minutes, until the shells are open. It is actually a myth that unopened mussels are no good, but it is such an effort to open them that it is best to discard them.

5

Sprinkle with the parsley and serve with plenty of fresh bread.

Mejillones a la Marinera