Mussels in White Wine Sauce (Mejillones a La Marinara)

READY IN: 40mins
BecR
Recipe by ratherbeswimmin'

Tapas by Penelope Casas

Top Review by 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.

Ingredients Nutrition

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a