Mejillones a la Marinera
Plump mussels steamed open in a fragrant tomato, white wine, and garlic broth in true sailor's style.
Contains common allergens
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Instructions
- 1
Rinse the scrubbed mussels in cold water and discard any that are cracked or stay open when tapped.
- 2
Heat a splash of olive oil in a wide pot over medium heat and sauté the onion until soft and translucent, about 5 minutes, then add the garlic and paprika and cook for 1 minute.
- 3
Pour in the white wine and let it bubble for 1 minute, then stir in the crushed tomatoes and simmer the sauce for 8 minutes to concentrate the flavors.
- 4
Add the mussels, cover the pot tightly, and steam for 4 to 6 minutes, shaking occasionally, until all the shells open.
- 5
Discard any mussels that remain closed, stir in the chopped parsley, and serve immediately with plenty of bread for soaking up the broth.
Plan it in Listahan
Add Mejillones a la Marinera to your week, check it against your household's allergens, and build the shopping list automatically.