Mussels in White Wine Sauce (Mejillones a La Marinara)

Tapas by Penelope Casas

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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.