I got back from Spain, and I love mussels. This is interesting, considering I only ate mussels once in Spain. I can’t explain it, but they are my new go-to. I also got my family and four friends hooked on them. All this to say, you should try cooking mussels. Or you could order them in a restaurant.
Mussels are pretty easy. First, sauté some onion and red pepper in olive oil and butter. Then, add canned tomatoes, white wine, pimentón, saffron and parsley. Stir that together and throw in the mussels.
Cook mussels for about six minutes. They’re really tasty served with toast.
My secret (or not so secret) reason for loving this recipe is I get to use my pimentón and my saffron from Spain. Oh the flavors!
2 lbs mussels
1 tbsp olive oil
2 tbsp butter
1 clove garlic
1/4 cup onion, chopped
1/4 cup red pepper, chopped
1 can chopped tomatoes, drained
1 cup white wine
1/2 tsp pimentón (smoked paprika)
5 sprigs saffron
1/4 cup fresh parsley
Salt and pepper, to taste
There are many ways to clean the mussels. An easy technique is to soak them in water for 10 minutes. Then, scoop the mussels out of the water, rinse and remove beard from the mussels. However, if you know a better method, definitely use that.
In medium pot, sauté garlic, onion and red pepper in olive oil and butter, until onion begins to caramelize. Add tomatoes, white wine, pimentón and saffron. Boil liquid, then add mussels. Cook mussels about 6 minutes, until they open. Stir around a bit to make sure all mussels are soaked in the sauce. Season with salt and pepper.