Mussels in sauce
Recipe
GRANADA COOKING EXPERIENCE
Mussels in Tomato "Marinera" Sauce
Granada is a region bathed by the Mediterranean Sea. It’s very common to find fish and shellfish in our kitchens. Mussels are a mollusk that feature in many of the dishes served at home and in restaurants. Mussels can be eaten on their own (with a squeeze of lemon), served in rice dishes like paella, or prepared in a sauce, as in the recipe below.
Ingredients
step by step
Clean the mussels thoroughly under cold running water. Remove the «beards» (the hairy part) and scrape off any barnacles with a knife. Discard any mussels that are broken or stay open when tapped.
Place the mussels in a large pot with a splash of water or a bit of the white wine. Cover with a lid and heat over high heat for 3–5 minutes until they open. Once open, remove the mussels and set them aside.
Pro Tip: Strain the liquid left in the pot through a fine mesh sieve and save it; it’s packed with flavor!
In a large skillet, heat a generous drizzle of olive oil. Sauté the onion and garlic (and the cayenne pepper, if using) over low heat until the onion is translucent and soft.
Add the flour and cook for a minute to remove the raw taste. Stir in the paprika quickly (don’t let it burn!), then immediately add the crushed tomatoes. Cook for about 5–8 minutes until the sauce thickens and the oil starts to separate from the tomato.
Pour in the white wine and about half a cup of the reserved mussel liquid. Let it simmer for a few minutes to allow the alcohol to evaporate and the sauce to harmonize. Taste and add salt if necessary (be careful, as the mussel liquid is already salty).
Remove the empty half-shell from each mussel and place the shells containing the meat into the skillet with the sauce. Toss gently to coat them well and cook for 2 more minutes.
Sprinkle generously with fresh parsley and serve immediately. Make sure you have plenty of crusty bread on hand—the sauce is the best part!