Prep 15 mins
Cook 8 mins
Penelope Casas; Tapas; a specialty at Bar Suso, Santiago de Compostela.
- 1 1⁄2 dozen medium mussels, scrubbed, debearded, cleansed of sand
- 1⁄2 cup water
- 1 slice lemon
- 6 tablespoons extra virgin olive oil
- 1 small onion, minced
- 1 garlic clove, minced
- 1 tablespoon minced parsley
- 1⁄2 teaspoon sweet paprika (preferably Spanish smoked)
- 1⁄2 medium-hot dried red chili pepper (such as Spanish guindilla or guajillo)
- Place the mussels in a skillet with the water and the lemon slice.
- Bring to a boil and remove the mussels as they open; do not overcook.
- Discard the shells and drain the mussel meat on paper towels.
- Heat the oil in a medium skillet; stir fry the mussels for a minute and remove.
- Add the onion and garlic; saute slowly, covered, for about 5 minutes.
- Remove from the heat; stir in the parsley, paprika, and chile pepper.
- Return the skillet to the heat and add the mussels (with their accumulated juices).
- Give the mussels a turn in the sauce just to heat them, remove from heat, cover, and let sit for a minute or two before serving.
- The mussels are also good at room temperature.