Mussels
Cuisines
Cooking Instructions
Cooking: 20 minutes
Notes:
Thorough cleaning is essential; use a butter knife or a scrubber to remove the fibrous beards and any debris from the shells, ensuring the dish is clean and pleasant to eat.
While a large non-stick frying pan is perfect for this recipe as it offers plenty of surface area for the mussels to open evenly, a standard stock pot works just as well.
The sauce base relies on building flavours carefully; ensure the garlic and onions reach a golden brown colour before adding the paprika and saffron to prevent any bitterness and achieve maximum depth.
Always discard any mussels that remain closed after the 6-minute steaming process, as they are not safe for consumption.
Clean Mussels
Remove the beards and scrub the mussels thoroughly under cold running water, then set them aside in a bowl.
Sauté Aromatics
Heat extra virgin olive oil in a pan over medium-high heat, add the diced onions and sliced garlic, and cook for 4 to 5 minutes until golden brown.
Build Sauce
Stir in the smoked paprika, saffron threads, salt, black pepper, white wine, and half of the fresh parsley, cooking for 2 minutes to allow the flavours to develop.
Simmer
Add the diced tomatoes, season lightly with salt, stir well, then add the cleaned mussels, cover with a lid, and cook on low heat for 6 minutes until opened.
Garnish and Serve
Remove from the heat, garnish with the remaining fresh parsley and lemon slices, and serve immediately while the mussels are piping hot.
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Ingredients
| Mussels | 450 g |
| Garlic | 5 cloves |
| Onion | 1 small |
| Extra Virgin Olive Oil | 2 tbsp |
| Smoked Paprika | 1 tsp |
| Saffron Threads | ¼ tsp |
| White Wine | 120 ml |
| Diced Tomatoes | 400 g |
| Fresh Parsley | To taste |
| Sea Salt | To taste |
| Black Pepper | To taste |
| Lemon | To serve |
