Sauteed Mussels (Mejillones Salteados) |
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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 4 |
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Penelope Casas; Tapas; a specialty at Bar Suso, Santiago de Compostela. Ingredients:
1 1/2 dozen medium mussels, scrubbed, debearded, cleansed of sand |
1/2 cup water |
1 slice lemon |
6 tablespoons extra virgin olive oil |
1 small onion, minced |
1 garlic clove, minced |
1 tablespoon minced parsley |
1/2 teaspoon sweet paprika (preferably spanish smoked) |
1/2 medium-hot dried red chili pepper (such as spanish guindilla or guajillo) |
Directions:
1. Place the mussels in a skillet with the water and the lemon slice.
2. Bring to a boil and remove the mussels as they open; do not overcook.
3. Discard the shells and drain the mussel meat on paper towels.
4. Heat the oil in a medium skillet; stir fry the mussels for a minute and remove.
5. Add the onion and garlic; saute slowly, covered, for about 5 minutes.
6. Remove from the heat; stir in the parsley, paprika, and chile pepper.
7. Return the skillet to the heat and add the mussels (with their accumulated juices).
8. Give the mussels a turn in the sauce just to heat them, remove from heat, cover, and let sit for a minute or two before serving.
9. The mussels are also good at room temperature.
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