Mussels in White Wine Sauce (Mejillones a La Marinara) |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Tapas by Penelope Casas Ingredients:
2 tablespoons olive oil |
1 small onion, finely chopped |
2 garlic cloves, minced |
1 teaspoon flour |
1/2 cup dry white wine |
1 bay leaf |
2 tablespoons fresh lemon juice |
fresh ground pepper |
kosher salt or sea salt |
2 dozen medium mussels, scrubbed, debearded, and cleansed of sand |
1 tablespoon minced parsley |
Directions:
1. Heat the oil in a shallow covered casserole (will need the cover later), Spanish earthenware is recommended.
2. Saute onion and garlic until the onion is wilted.
3. Stir in the flour and cook 1 minute.
4. Add in the wine, bay leaf, lemon juice, pepper, and a little salt.
5. Simmer, covered, for 5 minutes.
6. Add the mussels to the sauce, cover, and cook until the mussels have opened.
7. Sprinkle with parsley and serve.
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