Mussels in White Wine Sauce (Mejillones a La Marinara)

"Tapas by Penelope Casas"
 
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photo by BecR2400 photo by BecR2400
photo by BecR2400
photo by BecR2400 photo by BecR2400
photo by BecR2400 photo by BecR2400
Ready In:
40mins
Ingredients:
11
Serves:
4
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ingredients

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directions

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

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Reviews

  1. BecR2400
    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.
     
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