Mejillones a la Marinera

Name: Mejillones a la Marinera
Total time: 30 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 lb fresh mussels, scrubbed and debearded; 1/2 cup dry white wine; 1 (14 oz) can crushed tomatoes; 1 small onion, finely diced; 4 cloves garlic, minced; 1 tsp sweet paprika and 1/4 cup chopped parsley

Plump mussels steamed open in a fragrant tomato, white wine, and garlic broth in true sailor's style.

30 minutes

Serves 4

Appetizer

Contains common allergens

Seafood Shellfish

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Instructions

5 steps

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.

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