mussels with garlic and wine

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Cooking receipe to make mussels with garlic and wine under category General Recipes. You may find some video clips related to this receipe below.

mussels with garlic and wine

Meijillones a la marinera


1.3kg mussels

2 cloves garlic peeled and crushed

150ml white wine

2 tbspns olive oil

4 shallots or 1 medium onion thinly sliced

3 sprigs fresh thyme chopped

3 small tomatoes skinned and diced (optional)

large pinch saffron threads crumbled

freshly ground black pepper

2 tbspns finely chopped chervil or pasley to garnish

Wash the mussels under running water scraping them with a knife to remove barnacles and beards.

Place them in a sink or bowl filled with water for 10 minutes letting their grit sink and lift them out by hand.

Repeat this process several times until the water is clear.

At the same time get rid of any mussels with broken shells or any which remain open when they are tapped.

Heat the oil in a large saucepan add the shallots or onion and saute until glistening.

Add the garlic and thyme.

Saute together until the mixture is aromatic then add the tomatoes if you are using them (they do add sweetness) and stir for 2 minutes.

Pour in the wine.

Add some pepper and the saffron.

Let the mixture bubble for 23 minutes then add the mussels.

Turn the heat up cover and cook briskly for 45 minutes shaking the pan vigorously a few times until the mussels have opened.

Take the mussels out with a slotted spoon and place them in a large warmed bowl.

Discard any mussels which remain closed.

Let the cooking liquid stand for s minutes to let any grit sink to the bottom.

Ideally the liquid should be strained through cheesecloth over the mussels at this stage. Otherwise tilt the pan carefully and pour the liquid out leaving behind any gritty traces. Sprinkle the herbs over the top and serve immediately in soup bowls offering plenty of crusty bread.

Mussels prepared quickly as here are served all over the Mediterranean although they are most associated with France and Spain. Any good tapes bar will display mussels among its intriguing array of appetizers. This recipe is almost identical to French moules marinieres but for the addition of saffron. In countries such as Greece and Turkey there is a whole range of dishes with mussels. Once they have been prepared and cooked quickly almost in the same way as here they are then shelled and made into delicious pilaffs or dipped into garlicky breadcrumbs and fried or grilled. In Turkey large mussels are stuffed with a delicious rice stuffing involving tiny currants and pine nuts

Serves 4

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