My daughter and I love mussels. When she was in elementary school I would pack her lunch and sometimes I would put canned mejillones en escabeche in her tupperware container. The other kids would make fun of her, but she was thrilled to eat it.
3 dozen mussels
2 tbsp. olive oil
1 mild onion, chopped
4-6 garlic cloves, pressed
1 cup dry white wine
1 bay leaf
1/2 cup minced parsley
1 tsp Salt
I used frozen mussels which is what I was able to find here. If using fresh mussles discard any with open or broken shells. Scrub the mussels with a stiff brush, debeard and rinse under cold water.
In a large skillet heat your olive oil over medium heat. Saute the onions and garlic. Add the wine and bay leaf and boil 2 to 3 minutes to reduce liquid slightly and concentrate flavors. Add mussels and parsley. Cover and boil over high heat, shaking pan frequently, until shells open, about 5 minutes.
Looks wonderful...how funny your daughter would eat them for lunch as a kid! Good for her. I always get the mussels when we go to Carrabas, but have not tried to make them. Yours look just as good! I need to try it for myself.
ReplyDeleteLyndsey, it's a simple recipe with great results. I suprised my daughter with them when she stopped by for lunch from work.
ReplyDeleteYummy I love the two recent posts the Potaje and now you surprise me with some "Mejillones al Ajillo" to tell you the truth I've never made them before :) but I've made "Pollo al Ajillo" and "Gambas al Ajillo" I will try this recipe when I get some time :)
ReplyDeletehave you ever made Arroz Imperial or Imperial Rice?
ReplyDeleteNathan: I've been inspired this week. :-)
ReplyDeleteAnonymous: I've never made arroz imperial, but I'm always open to new recipes. I'll look into it.