Spanish Style Mussels in Sailor's Sauce

Spanish Style Mussels in Sailor's Sauce

Spanish mussels in sailor’s sauce are steamed in white wine, garlic and tomato with saffron, oregano, lemon and jalapeño. As the mussels open, they release their natural juices into the broth, creating a light, flavorful sauce with a distinctly Spanish coastal profile.

Course Appetizer, Main Course

Cuisine Spanish

Dish Type tapas

Diet and Health Healthy

Ingredient mussels

Prep Time 10

Cook Time 12

Total Time 22

Servings servings, or 4 as a tapas dish

Calories 333

Author Diane Brown

Ingredients

2 tbsp extra-virgin olive oil
1/2 small, yellow onion chopped
1 garlic clove finely chopped
1/2 jalapeno ribs and seeds removed, minced
1 medium-sized tomato peeled, seeded and coarsely chopped
1/2 tsp dried oregano lightly crumbled
small pinch of saffron lightly crumbled
1 tsp all-purpose flour
1/2 cup dry white wine
1 lb mussels scrubbed and debearded
1/2 cup bottled clam juice
1 tbsp finely chopped flat-leaf parsley
1 tbsp fresh lemon juice
Crusty country bread for serving

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Instructions

Heat the olive oil in a large, heavy stockpot.
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.

Notes

If you're unsure how to prep your mussels, see the notes in the introduction.

A note on the provided nutrition information

The nutrition information provided has been estimated by an online nutrition calculator and is not a substitute for a professional nutritionist’s advice.

Nutrition