Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
- 2 dozen raw mussels in shells
- 12 oz ( 355 ml) water
- 1/2 medium yellow onion
- 1 long green pepper (sweet)
- 2-3 Tbsp Spanish virgin olive oil
- 2-3 Tbsp unbleached white flour
- 2.5 Tbsp Spanish sweet paprika
- salt to taste
This Mussels in Paprika Sauce recipe makes approximately 8 servings as a tapa or 4 servings as a first course.
Note: Mussels can be fresh, raw mussels in the shell or frozen on the half shell.
Clean outside of mussels thoroughly, removing any debris. Discard any mussel with a broken shell.
Pour the water into a medium sauce pan and bring to a boil. Place mussels in pan and cover for approximately 5 minutes. Remove mussels from pan and place on plate to cool. Reserve water in pan for use later.
After cooling 5-10 minutes, mussels should be cool enough to touch. Discard any mussel that did not open. Pull apart mussel shell halves and discard empty shell. Place shells with mussel in a large baking dish or on a serving platter.
Finely chop onion. Remove stem, seeds and membrane, then finely chop green pepper. Pour olive oil into a medium frying pan and sauté onion and pepper on low heat until onions are translucent and peppers are soft.
In the same frying pan, raise heat to medium and add flour, stirring constantly. Slowly add reserved water while continuing to stir until sauce thickens. If necessary, add a bit more flour to thicken. Add paprika and salt and continue to stir.
Pour mixture into a bowl and process with a stick blender until sauce is smooth. Alternately, whirl in food processor.
Pour sauce over mussels and serve warm with rustic bread.