Total Time
50mins
Prep 40 mins
Cook 10 mins

The Spanish version of the classic mussels dish

Ingredients Nutrition

Directions

  1. In a large, heavy saucepan, heat the olive oil. Add the onion, garlic and jalapeño and cook over moderately high heat, stirring, until softened, about 3 minutes.
  2. Add the tomato, oregano and saffron and cook for 1 minute, stirring.
  3. Sprinkle the flour over the vegetables and stir it inches.
  4. Add the wine and mussels, cover the pan and cook, stirring, for 1 minute.
  5. 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.
  6. Transfer the mussels and their sauce to deep bowls. Serve at once with crusty bread to soak up the sauce.

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