A hot tapas recipe from Diane Brown
Serve these mussels as a part of a Spanish tapas-inspired evening. Diane’s put together an entire meal of fabulous (aphrodisiac) appetizers but each one also stands alone as a perfect, easy dinner dish. These simply steamed mussels are perfect for a night when you’re in a hurry. Just add a simple green salad and some crusty bread for a complete meal.
- 2 tablespoons extra-virgin olive oil
- 1/2 small onion chopped
- 1 garlic clove minced
- 1/2 jalapeno ribs and seeds removed, minced
- 1 tomato-peeled seeded and coarsely chopped
- 1/2 teaspoon dried oregano lightly crumbled
- small pinch of saffron lightly crumbled
- 1 teaspoon all-purpose flour
- 1/2 cup dry white wine
- 1 pound mussels scrubbed and debearded
- 1/2 cup bottled clam juice
- 1 tablespoon finely chopped flat-leaf parsely
- 1 tablespoon fresh lemon juice
- Crusty country bread for serving
In a large, heavy stockpot, heat the olive oil.
Add the onion, garlic and jalapeño and cook over moderately high heat, stirring, until softened, about 3 minutes.
Add the tomato, oregano and saffron and cook for 1 minute, stirring.
Sprinkle the flour over the vegetables and stir it in. Add the wine and mussels, cover the pan and cook, stirring, for 1 minute.
Add the fish stock, parsley and lemon juice and cook over high heat, stirring, until the mussels open, about 5 minutes. Discard any mussels that do not open.
Transfer the mussels and their sauce to deep bowls. Serve at once with crusty bread to soak up the sauce.
View more of Diane’s aphrodisiac tapas recipes:
Diane Brown is author of The Seduction Cookbook: Culinary Creations For Lovers
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