Spanish style mussels

Mejillones

Mejillones, or mussels, are very popular in Spain and there are countless ways to prepare them.

Here I will show you a variation that is very quick and easy to prepare and also tastes delicious.

Mejillones can be served as a main course, starter or tapas. They are on the menu in almost every tapas bar and are served cold or warm.

They can also be found in paella marisco or mixed paella. Paellas can be beautifully decorated with mejillones.

Ingredients

2 cloves of garlic
Sunflower oil
2 tbsp vinegar
1 kg mussels
1/2 tsp sweet paprika powder
2 tbsp fresh parsley

Info

Persons: 4
Preparation: approx. 20 minutes
Difficulty: very easy

The preparation

Step 1:

Wash the mussels, remove any seaweed and the so-called beard that extends from underneath the mussel. Then wash them thoroughly again under cold water.

Step 2:

Next, finely chop the parsley and slice the garlic into thin slices.

Step 3:

Pour the sunflower oil into a saucepan and heat.

Step 4:

Add the vinegar and garlic slices and fry for approx. 2-3 minutes. Cover the pan with a lid.

Step 5:

Then add the mussels, parsley and paprika powder, close the lid again and cook on a high heat for 4-5 minutes until the mussels have opened. Shake the saucepan once or twice.

Step 6:

Serve with lemon wedges.

Important:

Before cooking, all mussels must be closed and after cooking, all must be open. If not, remove these mussels and do not eat them under any circumstances.