This Spanish-style steamed mussels recipe features the flavors of saffron and jalapeno.
Course Appetizer, Main Course
Cuisine Spanish
Dish Type tapas
Diet and Health Healthy
Ingredient mussels
Prep Time 10 minutesmins
Cook Time 12 minutesmins
Total Time 22 minutesmins
Servings 2servings, or 4 as a tapas dish
Author Diane Brown
Ingredients
2tbspextra-virgin olive oil
1/2small onionchopped
1garlic cloveminced
1/2jalapenoribs and seeds removed, minced
1tomato-peeledseeded and coarsely chopped
1/2tspdried oreganolightly crumbled
small pinch of saffronlightly crumbled
1tspall-purpose flour
1/2cupdry white wine
1lbmusselsscrubbed and debearded
1/2cupbottled clam juice
1tbspfinely chopped flat-leaf parsley
1tbspfresh lemon juice
Crusty country breadfor serving
Instructions
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.