Authortapasonline
RatingDifficultyBeginner

Mussels with tomato - 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. You can use fresh tomatoes, skinned and chopped, but a good quality can is easier.

Yields2 Servings
Prep Time5 minsCook Time10 minsTotal Time15 mins
 500 g Musselsfresh or vacuum-packed
 Half a Medium White Onionfinely chopped
 2 Cloves of Garlicchopped
 125 ml White Wine
 1 Can of Chopped Tomatoes
 Small Handful of Flat Leaf Parsleyroughly chopped
 1 tsp Pimentón Dulcemild smoked paprika
 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. Fry for a minute or two then add the pimentón and mix.

3

Add the tomatoes and stir through.

4

Pour in the wine and add the mussels. Stir to mix 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 Musselsfresh or vacuum-packed
 Half a Medium White Onionfinely chopped
 2 Cloves of Garlicchopped
 125 ml White Wine
 1 Can of Chopped Tomatoes
 Small Handful of Flat Leaf Parsleyroughly chopped
 1 tsp Pimentón Dulcemild smoked paprika
 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. Fry for a minute or two then add the pimentón and mix.

3

Add the tomatoes and stir through.

4

Pour in the wine and add the mussels. Stir to mix 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 con Tomate