Mussels in White Wine Sauce (Mejillones a La Marinara)

ratherbeswimmin''s Note:

Tapas by Penelope Casas

• Total Time: 40 mins
• Prep Time: 30 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon flour
• 1/2 cup dry white wine
• 1 bay leaf
• 2 tablespoons fresh lemon juice
• fresh ground pepper
• kosher salt or sea salt
• 2 dozen medium mussels, scrubbed, debearded, and cleansed of sand
• 1 tablespoon minced parsley

Directions:

1. Heat the oil in a shallow covered casserole (will need the cover later), Spanish earthenware is recommended.
2. Saute onion and garlic until the onion is wilted.
3. Stir in the flour and cook 1 minute.
4. Add in the wine, bay leaf, lemon juice, pepper, and a little salt.
5. Simmer, covered, for 5 minutes.
6. Add the mussels to the sauce, cover, and cook until the mussels have opened.
7. Sprinkle with parsley and serve.

Reviews

[BecR]

Great recipe! Made using fresh New Zealand Greenshell mussels, green onions, and tossed in a chopped Roma tomato from the garden, otherwise followed the recipe exactly. We sopped up the delicious juices with a crusty baguette, and found this to be a very enjoyable meal. Thank you for sharing, ratherbeswimmin'! Made for the Cooking with Spirits April 2009 Event in the Cooking Photos Forum.