Mejillones a la Marinera
Experience the flavors of Spain with these steamed mussels in a savory sofrito and white wine sauce.
Contents（3項）▾
Ingredients
- 1 kg live mussels
- 4 tbsp olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 tsp smoked paprika
- 2 medium tomatoes, diced
- 150 ml white wine
- 1/4 cup fresh parsley, chopped
- Salt to taste
- Black pepper to taste
Steps
Rinse the mussels under cold water, scrubbing the shells to remove any debris. Discard any that are open and do not close when tapped.
In a large pan, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
Stir in the minced garlic and smoked paprika. Cook for an additional minute until fragrant.
Add the diced tomatoes to the pan and cook for 3-4 minutes until they soften and release their juices.
Pour in the white wine, and season with salt and black pepper. Bring to a simmer for about 2 minutes to let the alcohol evaporate.
Add the cleaned mussels to the pan, cover it with a lid, and steam for about 5-7 minutes or until the mussels have opened.
Remove from heat, sprinkle with fresh parsley, and serve mussels in their shells with the cooking broth.
Why this works
The technique of steaming live mussels in a sofrito base combines flavor depth with the natural brininess of the mussels. The sofrito, a mixture of sautéed onions, garlic, and tomatoes, adds complexity and richness to the dish, while the white wine contributes acidity that balances the overall flavor. As the mussels steam, they release their own juices, enriching the broth. If the mussels seem to be taking too long to open, ensure the heat is high enough and the lid is tightly closed; this traps steam and facilitates cooking. It's crucial to discard any mussels that do not open after cooking, as they may not be safe to eat.
Revision log (Autopilot revise)
- 2026-05-24T06:30:47.489Z · fields: imageSpec · reason: auto-revise of image