Are you ready to find out how we make marinated mussels in Spain? You have probably tried them as a tapa in the North of Spain, because this area is one of the main producers of mussels and this is one of the most delicious way to eat them. Making marinated mussels is pretty simple only a few basic ingredients combined with fresh mussels and you have a flavoursome appetizer. Are you ready to try them?
If you are in Spain you can buy them in tins in most supermarkets but it is not the same as making them from scratch. We are lucky because fresh mussels are quite cheap in Spain. If you are worried about cleaning them, don’t, I’ll give you some tips below. In 30 minutes, total time from prep to finish, you can make this delicious appetizer.
This recipe starts by steaming the mussels then you cook the marinated ingredients together: olive oil, white wine, vinegar, paprika and thyme. Pour it over the mussels and allow to marinade for at least 2h (but the longer you keep them in the marinadethe better the flavour. I usually make them overnight)
A simple way to enjoy this delicacy is with some sourdough bread (as a tapa), but you can go further and serve them in a nest of raw vegetables. I came up with this idea for a beautiful appetizer at Christmas and I think it was a winner.
But you can make other dishes with these marinated mussels after, I highly recommend that you try these tasty Mussel Croquettes. They may not look like a gourmet dish but if made well, they are priceless.
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Ready to find out how we make Spanish-Style Marinated Mussels? You have probably tried them as a tapa but now is your turn to make them!
- 500 g fresh mussels (15 ud)
- 1/4 cup (60ml) white wine
- 1/4 cup (60ml) wine vinegar or apple vinegar (add 2 Tbsp extra if using this)
- 1/2 cup olive oil or sunflower oil
- 1 garlic, sliced
- 1 bay leave
- 1 sprig of thyme or rosemary
- 1 tsp sweet paprika
To remove the beards pull down toward the hinge of the shell and outward. Drain them under cold water in a strainer. You don’t need to clean the shells.
Add the mussels to a saucepan, pour a bit of water. Cover with a lid and cook over a medium heat. They will open between 4-6 minutes. Allow to cool down a bit, remove the mussels from the shells and place them in a bowl.
In a small saucepan combine olive oil, vinegar, wine, garlic, paprika and thyme. Simmer for 10’ over a medium-low heat.
Pour the marinade over the mussels in a bowl to evenly coat the mussels. Mussels should soak in marinade for at least 2 hours. I recommend that you marinade them overnight in the fridge.
To serve, place the beetroot slices on a plate and then make a nest with courgette slices or cucumber. Add 3 mussels into each one and garnish with bean sprouts. Pour a little of the marinade over the mussels.
*Vinegar: I recommend that you use mild flavour vinegar like white wine vinegar, apple cider vinegar or rice vinegar.
*You can substitute soybean sprouts with green leaves like rocket.