Mussels are one of the most nutritious and economical seafood in the Mediterranean. Rich in iron, zinc, vitamin B12 and protein, with very little fat. This tomato sauce with white wine and garlic elevates a humble dish to restaurant status. Bread for dipping is mandatory.
Mediterranean
Steamed mussels with tomato and wine sauce
Steamed mussels with tomato sauce, garlic and white wine. Light seafood dish, rich in iron, protein and vitamin B12.
- Spain
- MAIN COURSES
- Light
- High protein
- Low fat
- Low sugar
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 240 kcal
- Protein 22 g
- Fiber 2 g
- Carbohydrates 12 g
- Fat 8 g
- Sodium 560 mg
Story behind the dish
Preparation
Steamed mussels with tomato and wine sauce is a preparation from Spain with easy difficulty. Set aside about 30 minutes in total (15 for mise en place and preparation, 15 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 2 kg of fresh mussels.
- Have ready: 400 g of crushed tomato.
- Have ready: 1 chopped onion.
- Have ready: 4 sliced cloves of garlic.
- Have ready: 200 ml of white wine.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Clean the mussels by removing the byssus; discard open or broken ones
Clean the mussels by removing the byssus; discard open or broken ones. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Saute onion
Sauté onion, garlic and chilli in oil for 8 min. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
-
Add the tomato and cook for 10 minutes until reduced.
Add the tomato and cook for 10 minutes until reduced. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Pour in the white wine and bay leaf; boil 2 min
Pour in the white wine and bay leaf; boil 2 min. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
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Add the mussels; Cover and cook over high heat for 4-5 min…
Add the mussels; Cover and cook over high heat for 4-5 minutes, shaking the pot. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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When everyone is open
When all are open, sprinkle with parsley and serve immediately. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
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Discard any that have not been opened.
Discard any that have not been opened. Serve with crusty bread. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Keep the steam constant; If the water in the base evaporates, add more heat without wetting the food.
- Don't overcrowd the pan: the oil should be hot but not smoking.
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