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Mussels in Wine Sauce with Peppers Recipe - Mejillones en Salsa de Vino

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Mussels in Wine Sauce with Peppers Recipe -  Mejillones en Salsa de Vino con Pimientos

Mussels in Wine Sauce with Peppers Recipe - Mejillones en Salsa de Vino con Pimientos

Lisa Sierra (c) 2012 Licensed to About.com Inc.
Fresh seafood is always plentiful in Spanish markets and is eaten daily all over Spain. The region of Spain called The Basque Country, located in the north, bordering with France offers a cuisine full of fish and shellfish dishes, because of its miles of coastline on the Cantabric Sea. This recipe for Mussels in Wine Sauce with Peppers is an easy-to-prepare appetizer, taking only about 25 minutes total preparation time. Simply clean and cook mussels, then saute onions, garlic and chopped red pepper, add white wine and it is ready to serve.

Serve Suggestion: Pair with a light white wine, such as Txakoli or albarino.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 4 Servings

Ingredients:

  • 1 lb (.5 kg) raw mussels in shell
  • 8 oz (250 ml) white table wine
  • 1/2 large red pepper
  • 4 cloves of garlic
  • 1/2 large onion (or 1 small onion)
  • olive oil to sauté
  • 2 Tbsp flour
  • 2 sprigs flat leaf (Italian) parsley
  • salt to taste
  • 1 baguette

Preparation:

Clean mussels of debris, sand, etc. and rinse under cold water. Place in a medium sauce pan and pour half of the wine over the mussels, then add water until mussels are just covered. Bring to a boil, then reduce to a simmer and cook until clams open. Remove from heat, and place mussels on a plate. Reserve liquid for later.

Finely chop onion and cut garlic in thin slices. Rinse parsley well and pat dry with paper towel, then finely chop. Pour enough olive oil to cover bottom of a large, deep frying pan and heat. When hot enough, sauté chopped onions, adding garlic after 3-4 minutes. When onions are transparent, reduce heat to medium low. Add the flour and fry. Slowly pour in wine and reserved liquid and continue stirring.

When mussels are cool enough to touch, separate the two parts of mussel, discarding the empty half.

Add mussels and simmer on low for 3-4 minutes until thickened. Adjust salt.

Sprinkle parsley into pan and stir. Arrange mussels on plate and spoon sauce over the top.

Serve with baguette slices, and white wine such as Txakoli or albarino.

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