Steamed Spanish mussels are a simple, yet delicious seafood dish that can be enjoyed any time of year. The key to making this dish is to choose fresh, plump mussels and steam them until they're just cooked through. Once steamed, the mussels can be served with a variety of sauces or simply enjoyed on their own.
Many great options are available
If you're looking for a steamed Spanish mussel recipe, there are many great options available online. Whether you prefer a traditional steamed mussel recipe or one that's slightly more adventurous, you're sure to find a steamer recipe that suits your taste.
Surprised by how delicious they are
Steamed mussels are a delicious and healthy seafood option that can be cooked in minutes. They can be steamed in a variety of ways, but the most common method is to add them to a pot of boiling water. The cook time will vary depending on the size of the mussels, but they are typically done steaming when they open up. Once they are cooked, the mussels can be served with a variety of dipping sauces or eaten plain. Steamed mussels are often considered to have a milder flavor than boiled or grilled mussels. This makes them a great option for those who are not fond of fishy-tasting seafood. The next time you are looking for a quick and easy seafood dinner, give steamed mussels a try. You may be pleasantly surprised by how delicious they are.
To make steamed Spanish mussels, you'll need:
- 1 lb mussels, cleaned and debearded;
- 1 small onion, diced;
1 can of diced tomatoes
1 teaspoon of paprika
1 teaspoon saffron
- 5 cloves of garlic, thinly minced;
- ½ cup dry white wine;
- ¼ teaspoon red pepper flakes;
- ¼ teaspoon thyme leaves;
- 1 bay leaf;
- 1 tablespoon olive oil;
- ¼ cup chopped parsley.
sea salt and freshly cracked black pepper - to taste
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To prepare the mussels,
- Use a large nonstick frying pan - heat to medium-high
- Add the 2 tablespoon of oil
- After one minute of adding the oil - Add the onion and garlic, and cook until softened.
- About 5 minutes later add the teaspoon of paprika
- And ¼ teaspoon of saffron threads
- Season with sea salt and freshly cracked black pepper
- Mix everything together
- Add ½ cup of white wine
- Add 1 tablespoon of freshly chopped parsley
- Give it a quick mix
- About two minutes after adding the wine add one can of diced tomatoes
- Lightly season with sea salt and mix everything together, until well combined
- After there minutes of adding the diced tomatoes add the fresh mussels into the pan
- Make sure the mussels are evenly divided
- Place a lid on top and lower the fire to LOW heat
- steam the mussels until they are opened.
- After 6 minutes of adding the lid to the pan, go ahead and remove the lid
- Discard any that do not open.
- Garnish with a couple of slices of lemon, and add some freshly chopped parsley
- Serve the mussels in bowls, with the cooking liquid spooned over top.