Get your copies now through
Amazon, Barnes & Noble, Powell's or Indiebound.

Spanish Mussels with Green Sauce

spanish mussels with green sauce

Photo by Holly A. Heyser

This is a variation on the most classic way to eat mussels: Steamed with white wine, shallot, garlic and parsley. The only differences here are that you steam the mussels separately and use a little flour to thicken the sauce.

It is a great dish to start a meal with: it’s primal, savory and a little messy. You will need lots of bread around to sop up the juices. Oh, and you’ll need at least a bottle of white wine, too, mostly for drinking.

Serves 4 as an appetizer

  • 2 pounds mussels in their shells
  • 3 tablespoons olive oil
  • 1/2 finely chopped onion
  • 4 finely chopped garlic cloves
  • 1 tablespoon flour
  • 3/4 cup finely chopped parsley
  • 1/2 cup white wine
  • Crusty bread

 

  1. If you are using wild mussels, scrub the shells and pull off the beards.
  2. Pour 1 cup of salted water — boiled seawater would be ideal — into a large, wide pot with a lid. Bring it to a boil, then add the cleaned mussels. If you are using store-bought mussels, you will not need to clean them, and most come debearded.
  3. Steam the mussels open, about 3-5 minutes.
  4. Remove the mussels and pick out the meats – or just leave them in the shells. I do a little of both. Strain the mussel broth through cheesecloth or a paper towel into a bowl. Toss the mussel meats with a little olive oil and set aside.
  5. Get the olive oil hot in a pot and saute the onion until it begins to brown, then add the garlic and cook for another 1-2 minutes.
  6. Add the flour and stir to combine. Cook for 2-3 minutes, stirring often.
  7. Whisk in the white wine and the mussel broth and bring to a boil, stirring often. Turn it down to a simmer and let it cook for 10 minutes.
  8. Add the parsley and cook 3 minutes.
  9. Add the mussel meats and cook another 3 minutes.
  10. Pour into a bowl and let everyone attack it with forks and bread. Serve hot with white wine.

More Seafood Recipes

Print Friendly

One response to “Spanish Mussels with Green Sauce”

  1. Saffron Mussel Stew Recipe | Leite's Culinaria

    […] Spanish Mussels with Green Sauce from Hunter Angler Gardner Cook […]

Leave a Reply


*