Mussels in White Wine Sauce (Mejillones a La Marinara)

Total Time
Prep 30 mins
Cook 10 mins

Tapas by Penelope Casas

Ingredients Nutrition


  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.
Most Helpful

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.

BecR April 27, 2009