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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 4 |
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The Spanish version of the classic mussels dish Ingredients:
1/4 cup extra virgin olive oil |
1 small onion, chopped |
2 medium garlic cloves, finely chopped |
1 jalapeno, finely chopped |
1 large tomato, peeled seeded and coarsely chopped |
1/2 teaspoon dried oregano, lightly crumbled |
1 pinch spanish saffron, lightly crumbled |
1/2 teaspoon all-purpose flour |
1/2 cup dry white wine, such as albarino |
2 lbs mussels, scrubbed and debearded |
1/2 cup fish stock or 1/2 cup bottled clam juice |
2 tablespoons finely chopped flat leaf parsley |
1 1/2 teaspoons fresh lemon juice |
Directions:
1. In a large, heavy saucepan, heat the olive oil. Add the onion, garlic and jalapeño and cook over moderately high heat, stirring, until softened, about 3 minutes.
2. Add the tomato, oregano and saffron and cook for 1 minute, stirring.
3. Sprinkle the flour over the vegetables and stir it inches.
4. Add the wine and mussels, cover the pan and cook, stirring, for 1 minute.
5. Add the fish stock, parsley and lemon juice and cook over high heat, stirring, until the mussels open, about 5 minutes. Discard any mussels that do not open.
6. Transfer the mussels and their sauce to deep bowls. Serve at once with crusty bread to soak up the sauce.
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