Fishermen’s mussels

Name: Fishermen’s mussels (Mejillones á la marinera)
Cuisine: Spanish
Ingredients: 75 ml (2½ fl oz) dry white wine; 750 g (1 lb 10 oz) fresh mussels, scrubbed, any that remain open discarded; 2 tbsp olive oil; 1 bay leaf; 2 ripe tomatoes, finely chopped; ⅛ tsp cayenne pepper; white pepper to taste; 1 large onion, finely chopped; 1 red pepper, finely chopped; 1 green pepper, finely chopped; 2 cloves garlic, minced

Mejillones á la marinera

Preparation info

For
6
Tapas

Difficulty
Easy

Appears in

New Tapas

By Fiona Dunlop

Published 2002

About

Choose large, plump mussels to complement the generous tomato sauce, with its aromatic echoes of the Mediterranean.

Ingredients

750 g (1 lb 10 oz) fresh mussels, scrubbed, any that remain open discarded

Europe
Spain
Valencia
Fish course
Pescatarian
Gluten-free

Method

Place the mussels in a large pot with the wine and bay leaf and cook, covered, over a high heat for a few minutes, shaking occasionally until the shells open. Remove to a serving platter, discarding any mussels whose shells have not opened, and keep warm. Reserve the cooking liquid.
Heat the olive oil in a saucepan. Sauté the onion, peppers and garlic until ten